Perfect for holiday festivities, this pork loin goes well with some Apple and Cranberry Stuffing on the side.
Serves 6 to 8 Prep Time 10 minutes Baking Time 1 to 1 1/2 hours
1 whole slab pork loin (about 3 kilos) in brine
1 To make brine: Combine 1 gallon cold water, 1/2 cup salt, 2 bay leaves, 15 pieces whole peppercorn, then dissolve the 1/4 cup sugar in it. Completely immerse the pork in the brine. Keep in the refrigerator until needed. Best to keep the pork in the brine overnight.
2 Preheat oven to 400 degrees Fahrenheit. Remove meat from the brine and wipe dry. Season well with cracked pepper and coarse salt.
3 Place on a baking rack and bake for 30 minutes or until the skin starts to turn dark golden brown and crispy. Cover with foil and bake for an additional 30 minutes.
4 Remove from oven and serve with the heated Apple and Cranberry “Stuffing”, canned cranberry sauce, and gravy.
To make the gravy
Use the same pan where you baked the pork loin. Put 2 tablespoons each of oil and flour, then slowly add 2 1/2 cups of pork broth (use pork cubes according to package directions). Season well with salt and pepper. Serve hot.
Photography by David Hanson │ Prop Styling by Becky Kho
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