Brined Pork Roast with Port Wine Sauce

Name: Brined Pork Roast with Port Wine Sauce
Prep time: 50 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Yield: 12 servings (2 cups sauce).
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

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

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.

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

Nutrition Facts

4 ounces cooked pork with about 3 tablespoons sauce (calculated without browning sauce): 315 calories, 14g fat (6g saturated fat), 92mg cholesterol, 237mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 30g protein.