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

Brined Pork Roast with Port Wine Sauce Recipe

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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
TOTAL TIME: Prep: 50 min. + chilling Bake: 1 hour 20 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 1 hour 20 min. + standing
MAKES: 12 servings

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

Nutritional Facts

4 ounces cooked pork with about 3 tablespoons sauce (calculated without browning sauce)equals 315 calories, 14 g fat (6 g saturated fat), 92 mg cholesterol, 237 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein.

Directions

  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
  6. 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.
Originally published as Brined Pork Roast with Port Wine Sauce in Taste of Home Christmas Annual Annual 2010, p51

Nutritional Facts

4 ounces cooked pork with about 3 tablespoons sauce (calculated without browning sauce)equals 315 calories, 14 g fat (6 g saturated fat), 92 mg cholesterol, 237 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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