Roasted Pork Loin with apples and veggies, rice pilaf and co

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Koopdaddy

Senior Cook
Joined
Jun 29, 2010
Messages
105
Location
Loveland, CO
I know this isn't grilling, it was roasted in the oven, but this is what I made for dinner tonight.

Last night I put the pork loin roast in a brine. The brine was a basic salt and water, with brown sugar, sparkling apple cider and pepper. I brined it overnight.

Today I drained the brine, and dried the meat with some paper towels. I seasoned the pork with salt and pepper and then seared each side in a pan with some olive oil. Once it was seared I set the pork aside on a plate and put my onion, garlic, celery, carrot in the pan and browned them a bit. I added a few twigs of rosemary and thyme. Once the veggies were browned I placed the pork roast on top of the veggies and added some slices of apple to the pan, a touch of white wine and popped it in the over to roast. I set the oven to 325.

I pulled the pork out at 140 and covered it in tin foil. I removed the veggies and apples and set aside in a serving dish. I then de-glazed the pan and using apple cider vinegar and sparkling apple cider and a touch of dry mustard. I drizzled the glaze over the sliced pork.

My wife made the rice pilaf.

The corn I added some diced onion, paprika and a touch of cayenne pepper.

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and my new knives!

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Nice looking pork loin. Did the brine keep the pork loin nice a moist through the cooking? I guess that would be the main reason for brining a loin.

Your knives look very cool. I think I saw some guy in a gang movie with those same Japanese characters shown on the blade tattooed on his neck.
 
Smokey Lew said:
Nice looking pork loin. Did the brine keep the pork loin nice a moist through the cooking? I guess that would be the main reason for brining a loin.

Your knives look very cool. I think I saw some guy in a gang movie with those same Japanese characters shown on the blade tattooed on his neck.

I think it did, the juice was running all over when i was slicing it. The loin was moist but not as much as I wanted. I did cook it a little longer than I would probably have done so, but my wife is pregnant and cannot eat anything pink and I wanted to make sure it was done for her.

It wasn't bad, but it was just a tad overdone for me. It did still taste good in the end.
 
Koopdaddy said:
3 Olives said:
Looks good to me! How long did you let it sit before slicing?


Well it ended up being about 15 minutes or so since our dinner guests were running a bit late.
Koop - it looks good to me. Let it sit about 25 - 30 min. next time and see if it absorbs more of the juices. Like I said - it does look good to me.
 
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