Brine and pork loin

[Combat Chuck]

Brine and pork is a recipe for a salty turd. Pork should never be well done, unless it's bacon, period.

I brine all the pork I cook, and have never had it oversalted, I'd advise reexamining your ratios if you've encountered issues.
As for well done, Pork needs to be pink in the middle, I agree with you 100%. Unless it's barbecued pork.

 

[Atticus]

Aint going to happen she will not eat chicken or pork that has even a trace of pinkness to it.


No blood pressure problems in our house so salt isn't an issue.
Sugar does not contain fat, it is almost pure carbohydrate. Any carbohydrates your body does not use immediately it converts to fat for storage, maybe that is what you are thinking of? BTW brine does not have to have sugar in it.

Yes, that's what I was thinking. CL already corrected me.

 

[B-RAD]

Another option I have used is to cut your roast in half or what ever portions you want and cook hers longer than yours. Problem solved. You get what you want and so does she.

 

[climber8483]

Have you thought about injecting it or cooking it wrapped in foil to help hold in some of the moisture?

 

[rusty_tlc]

Dan,
I have Thomas Keller's Ad Hoc cookbook and coincidentally enough I'm planning to prep his Stuffed Pork Loin. Sounds and looks great...might be up your alley.

Fig-stuffed Roast Pork Loin alla Thomas Keller | EatMore DrinkMore

I've been doing a rolled stuffed pork loin for a few years now. I do it a bit different than the recipe you linked to though. I lay the loin on a cutting board and roll it as I cut a ~1" thick layer off. The result is a slab of meat about 8" wide and as long as the roast was. I layer a stuffing made from bread, apples, walnuts, raisins and seasoning on it then roll and tie the whole thing up like a jelly roll. It comes out pretty moist and the presentation is great. The fig stuffing would be great too.

I am looking for a more "roast" like preparation.

Here is how I like to eat pork loin roast;
Put a layer of kraut on a bite of pork, add a dollop of apple sauce and some pan gravy. It's like Teutonic sweet and sour.

We are still getting obscenely big carrots out of the garden, they are great roasted in the pan along with some onions and taters.

 

[rusty_tlc]

Another option I have used is to cut your roast in half or what ever portions you want and cook hers longer than yours. Problem solved. You get what you want and so does she.

We do this with London Broil but a pork roast for two cut in half amounts to a really thick chop.

Have you thought about injecting it or cooking it wrapped in foil to help hold in some of the moisture?

I hadn't considered injection, good idea.

A foil wrap amounts to braising.

 

[wob]

refuses to eat pork that is not well done.


Any suggestions.

Therein lies your problem.

Either get her to eat it right or burn it up for her.

 

[rusty_tlc]

Therein lies your problem.

Either get her to eat it right or burn it up for her.

after 30+ years of marriage I've learned to pick my battles, this aint one I'm willing to go to war over.

 

[rusty_tlc]

Brine is the way to go.
Just make sure not to brine it too long, it turns into ham.

The best brine is a simple one. My favorite is: 1C brown sugar, 1C Kosher salt, 2C Cider vinegar, a palful or so each mustard powder and black pepper corns, and a handful of crystallized ginger.

Boil the vinegar and spices together, stir in salt and sugar until dissolved, add 2LB of ice, and once chilled, pickle the pig in the fridge for a couple hours. Drain, remove the chunks, pat dry, oil up and grill over medium heat until done.

Hope this helps!

I think I'll try a variation of this over the weekend.

 

[Combat Chuck]

I think I'll try a variation of this over the weekend.

Good luck!
I really like this one because it's got some flavors that co-operate with the pork with out overwhelming the flavor of the meat.