Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry.

To brine the pork, I used this method from “The Gourmet Cookbook:” Combine 2 allspice berries, 1 tablespoon coarsely ground pepper, 1/3 cup kosher salt, 3 tablespoons sugar, 1 large sprig ...

Preparation. Step 1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan.

Preheat the oven to 350°. Drain the pork, discarding the brine. Pat the pork dry and season lightly with salt and pepper. In a very large skillet, heat 2 tablespoons of the canola oil until ...

One of the best ways to stretch a tight food budget is to think big. Buying in bulk, especially when it comes to meat, can save a substantial amount of money. For example, small center-cut pork ...

Instead of cooking ham or lamb this Easter, why not go for something a little bit different? Pork loin roast has an amazing flavor – and is outrageously tender – when brined. That&#8217… ...

ENTREE Cuban-Style Brined Pork Roast *5 cups cold water *1 / 2 cup kosher salt * 1 / 2 cup brown sugar *1 (12-ounce) can frozen orange juice concentrate * 1 tablespoon ground cumin * 1 tablespoon d… ...

1. In a large pot, combine the mirin, soy sauce, ginger, chilies, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight. 2. Preheat the oven to 350°. Drain the ...

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