Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Spit-Roasted Brined Pork Loin

Share

Lobo
Moderator
Moderator

Posts : 19709
Thanked : 941
Join date : 2013-01-12

Spit-Roasted Brined Pork Loin

Post by Lobo on Sun 24 Jan 2016, 1:42 am


Spit-Roasted Brined Pork Loin

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
After soaking in a flavorful brine bath, this boneless pork loin is cooked on the rotisserie of an outdoor grill. The result: tender, succulent meat that is exceptionally flavorful.



  • Printer Friendly Version






  • 38

Ingredients:


  • 1 cup brining blend
  • 1 boneless pork loin, 4 to 5 lb.
  • 8 fresh rosemary sprigs
  • 4 fresh bay leaves
  • Olive oil for brushing
  • Freshly ground pepper, to taste
  • Provençal Vegetables for serving

Related Recipes


  • Provençal Vegetables >


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Prepare the brining blend according to the package instructions for meat weighing 5 lb. or less. Add the pork loin and refrigerate as directed for 12 hours.

Prepare a medium fire in a grill.

Remove the pork from the brine, rinse well with cold water and pat dry with paper towels. Using kitchen twine, tie the pork at 1 1/2-inch intervals, tucking in the rosemary sprigs and bay leaves. Brush with olive oil and season with pepper.

Place the pork on the grills rotisserie according to the manufacturers instructions, making sure the meat is secure. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 140°F for medium, 25 to 30 minutes, or until done to your liking.

Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the pork into 1/2-inch slices and arrange on a warmed platter. Serve immediately with Provençal vegetables. Serves 6 to 8.
Williams-Sonoma Kitchen.

Related Tips


  • Classic Provençal Recipes

    Current date/time is Thu 19 Jan 2017, 9:47 pm