Ingredients
1 gallon water
1 cup kosher salt
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
6 garlic cloves, minced
6 thyme sprigs
Preparation
1. Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.
2. Remove pork from brine; discard brine. Pat pork dry with paper towels.
3. Preheat oven to 375°.
4. Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.
5. Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375° for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140° (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.
Wine note: Brined Pork Loin with Brown Sugar–Bourbon Glaze begs for a wine that's not actually sweet, but seems to be because it's so fruity.
1 gallon water
1 cup kosher salt
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
6 garlic cloves, minced
6 thyme sprigs
Preparation
1. Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.
2. Remove pork from brine; discard brine. Pat pork dry with paper towels.
3. Preheat oven to 375°.
4. Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.
5. Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375° for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140° (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.
Wine note: Brined Pork Loin with Brown Sugar–Bourbon Glaze begs for a wine that's not actually sweet, but seems to be because it's so fruity.
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