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
For the brine1 gallon cold water1/2 cup salt2 bay leaves15 pieces whole peppercorn1/4 cup sugar 1 whole slab pork loin (about 3 kilos) in brinecoarse saltcracked peppercranberry sauceFor the gravy2 tablespoons oil 2 tablespoons flour2 1/2 cups of pork broth (use pork cubes according to package directions)salt and pepper, to taste
1 To make brine: Combine cold water, salt, bay leaves, peppercorn, then dissolve the 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˚F. 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.5 Make the gravy: Use the same pan where you baked the pork loin. Put oil and flour, then slowly add pork broth. Season well with salt and pepper. Serve hot.
Photography by David Hanson │ Prop Styling by Becky Kho
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