Cookbook:Holiday Pork Loin

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Cookbook | Ingredients | Recipes

This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over.

Ingredients[edit | edit source]

  • 1 (4 pound) boneless pork loin roast
  • 1 cup salt
  • 1/2 cup honey
  • 2 cups boiling apple cider vinegar
  • 1/2 cup white wine
  • 1 pound ice
  • 2 tsp garlic powder
  • 2 tbs black peppercorns, cracked
  • Dijon mustard
  • 1 tbs smoked paprika
  • 2 tbs light brown sugar
  • 2 tsp dehydrated lemon peel
  • 1/4 cup crushed ginger snap cookies

Procedure[edit | edit source]

  1. Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.
  2. Add pork loin and refrigerate 2 1/2 to 3 hours.
  3. Drain pork and pat dry. Discard remaining brine. Set aside.
  4. Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.
  5. Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410 degrees F until internal temperature reaches 140 degrees F for medium rare.
  6. Remove to a plate and let rest 10 minutes before carving. Serve warm.