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Brown Sugar Pork Brine Print Email


3/4 cup Kosher salt
1/2 cup dark brown sugar
4-6 oz dark honey
2 bay leaves
1 cloves garlic, bruised
6 white peppercorns, cracked
4-6 sprigs fresh thyme
1 thumb fresh ginger, thinly sliced
1 stalk lemongrass, thinly sliced

Natural Pork Loin Roast (see note)

Bring two quarts of water to a boil, add remaining ingredients and simmer for 10-15 minutes. Cool to room temperature.

Pour into a non-reactive container such as a plastic bucket or a large stainless steel pot. Add 2 quarts ice water and pork roast. Allow roast to soak in brine for approximately 6 hours (chops no more than 2 hours). Remove roast, rinse and pat dry. Discard brine.

Cook slowly in a 300-degree oven or on an indirect low grill to 150 degrees internal. Temperature can be raised near the end of cooking for better browning or glazing. Rest 10 minutes before slicing.

-Chef Mick Rosacci, Tony’s Meats & Specialty Foods

Note: It is important to choose Natural Pork for this dish. 70% of the pork in the market today is ‘enhanced’ – similar to brining, it is injected with water and chemicals (about 15% by weight) to improve the flavor, tenderness and performance. Natural pork has no additives, and the only product worth consideration in my view.
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