Roasted Pork Loin with Mushroom Sauce

Roasted Pork Loin with Mushroom Sauce

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Roasted Pork Loin

  • Brine (recipe follows)
  • 1 1/4 pound boneless pork loin (trimmed and brined)
  • Butcher's twine
  • Salt and freshly ground black pepper
  • 2 tablespoons sunflower oil
  • 3 tablespoons butter
  • 4 sprigs of thyme
  • 1 clove garlic, peeled and crushed

For brine

  • 2 halved lemons
  • 1/2 cup salt
  • 1/4 cup honey
  • 4 sprigs of thyme
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 64 ounces water


For the brine

Bring half the water and the rest of the ingredients to a boil, remove from heat and add the rest of the water (cold) to accelerate the cooling process.

Place the pork loin in the brine for 6 to 8 hours, then remove, rinse and pat dry with a disposable towel.

For the Roasted Pork Loin

Preheat oven to 350º F. Truss brined pork loin at 1-inch intervals with the butcher’s twine. Tie and trim loose ends of twine. Heat a large stainless steel or cast iron pan over medium-high heat. Season pork loin liberally with salt and pepper then add oil to heated pan. Place pork loin in the pan and brown on all sides. Add butter to pan. When butter is browned, add thyme sprigs and garlic clove. Using a large spoon baste the pork loin with the brown butter, thyme and garlic, spooning the browned butter over the entire loin.

Place the loin in the oven and roast for approximately 35 to 45 minutes to an internal temperature of 150º F. Pork can be slightly pink in the center and should be allowed to rest for 10 minutes before slicing.

Slice and serve with mushroom sauce.

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