Put the meat and brine directly in the cooler and then place Ziploc bags filled with ice or reusable gel packs into the brine solution. Oven Roasting Bag Storage: Another approach is to put the meat and brine into a turkey oven-roasting bag inside the cooler, then pack ice or gel packs around the bag.
Monitor the temperature of the cooler to make sure it stays below 40 degrees F. A heavy-duty plastic tub, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the pork is fully submerged.
Weight with a plate, if necessary, to keep the meat fully covered by the brine. Add water to cover. Remove the meat and measure the water. Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork.
Place your pork in the water and place in the refrigerator for the time required. Experiment with seasonings.
Salt is essential, but everything else is optional. Consider garlic, ginger, fresh herbs, juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns. Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat.
Refrigerate until ready to use. Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat. Just want to ask if a brined pork which is frozen can be soak in water in order to defrost it? Will there be an effect in its flavor? Some great articles on thawing frozen meat: Thawing Pork. The Big Thaw. How to Defrost a Frozen 4 Lb Roast. I can not say how long to soak, as it depends on the size of the meat and how much salt used.
The rinse removes excess surface salts from the brining process, and the rest time allows those internal liquids to settle down and equalize within the meat. But my meat is staying pink after cooked well over temp.
What am I doing wrong?? Do not overcook your brined pork. Arrange coals on one side of the grill, place food on the other, and cook with the lid on. Or preheat a gas grill over high, then lower heat on one side to medium-low or off. Coriander-and-Oregano-Brined Pork Loin.
Rating: 3. Read Reviews Add Review. Save Pin Print More. I would have never gotten so creative in the kitchen without this recipe! Am making your beef goulash tonight! Rating: 4 stars. This was very good - but I found it just a little salty.
I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good. So good I think my husband wants to marry me all over again! Thisni Caza. Really good! I didn't have real maple syrup; just used the regular maple-flavored stuff I had in the cupboard.
I used the stoneware insert from my crockpot to brine the roast and that worked well. Couldn't think of anything else that was deep enough to completely submerge the roast; my roast was three pounds so slightly larger.
I used my new cast-iron Dutch oven for roasting. I don't have a meat thermometer so I probably ended up leaving the roast in the oven a bit too long, although it was still moist and tender. I did cover during the last third or so of the roasting time. I also didn't use the glaze as I wanted a meal-in-one and didn't think the flavors would go all that well with potatoes, carrots, and onions. I will most definitely use this method whenever I cook a pork roast but tweak the seasoning to go with whatever else we're having.
The seasoning in this recipe is very good but would have been better had I selected different sides. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely to room temperature. Once the solution has completely cooled we don't want to start cooking the meat!
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