Brined Pork Roast with Port Wine Sauce Recipe

Brined Pork Roast with Port Wine Sauce Recipe photo by Taste of Home

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For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce.—Robin Schloesser, Chester, New Jersey

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Brined Pork Roast with Port Wine Sauce Recipe

Prep: 50 min. + chilling Bake: 1 hour 20 min. + standing

Yield: 12 Servings

50 80 130

Ingredients

8 cups water
1/2 cup kosher salt
1/2 cup packed brown sugar
6 fresh thyme sprigs
3 fresh rosemary sprigs
3 fresh sage sprigs
3 bay leaves
1 tablespoon fennel seed
1 tablespoon coriander seeds
1 tablespoon whole peppercorns
PORK:
1 boneless whole pork loin roast (4 pounds)
1 tablespoon olive oil
2 teaspoons each minced fresh marjoram, rosemary, sage and thyme
1/2 teaspoon pepper
1 cup water
SAUCE:
1/4 cup butter, cubed
3 shallots, thinly sliced
1-1/2 cups port wine
1 bay leaf
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons white wine vinegar
4 teaspoons sugar
1/4 cup heavy whipping cream
1-1/2 teaspoons minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon browning sauce, optional
2 teaspoons cornstarch
2 teaspoons cold water

Directions

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature.
Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally.
Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°.
For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened.
Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce. Yield: 12 servings (2 cups sauce).

To Make Ahead: The port wine sauce can be made a day before; cover and refrigerate. Reheat over low when ready to serve.

Nutritional Facts 4 ounces cooked pork with 8 teaspoons sauce (calculated without browning sauce) equals 318 calories, 14 g fat (6 g saturated fat), 92 mg cholesterol, 614 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.

Originally published as Brined Pork Roast with Port Wine Sauce in Taste of Home Christmas Annual Annual 2010, p51