Pork Loin Roast – Part 1: Brining and Curing

Christmas is just a few days away. And I really did not do much planning for the family’s Christmas Eve dinner.

Because I botched the Christmas ham two years in a row, I did not make one this year. Instead I’m doing a supposedly simple and quick pork loin roast. Super-italic-supposedly, because it’s my first time to do this. 😀

Thanks to the richness of the internet, I was able to read up on recipes and put together my own.

First I went to my suking butcher and had him skin a medium-sized pork loin. I was planning to get a 2-kilo cut but he was too quick to get to work on the piece of meat. When he weighed it, it was only a little over a kilo. I guess this will have to do.

Like I do with ham, I brined the pork loin in a salt solution (about 1/2 cup of salt for 3 liters of water). I read in Market Manila’s post here that brining meat helps retain moisture. Because the meat cut I got is relatively small, I hope that brining will help reduce moisture loss, ergo, shrinkage.

Make sure the meat is completely submerged in the brine. I used a pot that’s deep enough, had it covered and kept in the ref for 24 hours.

After 24 hours, I took out the meat from the brine and washed it under running water for about 1 minute to remove excess salt. While the meat drained, I prepared the dry rub (same as dry cure) –

1 cup brown sugar

1/2 cup of salt

1 tsp nutmeg

1 tsp whole black pepper corns, freshly ground (love, love, love the smell!)

-Mix everything thoroughly in a bowl.

On a dish, I laid a piece of cling-film that’s big enough to wrap the whole piece of meat. I put the meat on the cling-film. Using my (clean) hands, I rubbed the cure all over the meat, massaging and tumbling it.

Then I tied the meat with string ( I ran out of white twine, so I used this pink crocheting yarn, hihi) to get a nice rounded shape, wrapped with cling-film, put in a covered container and stored in ref. The pork loin will be curing for 48 hours.

I plan to bake this beautiful piece of meat in the oven. I hope it will be lovely, with that layer of fat melting over the meat. *drool* Arrgh, is it time to bring out some appetite suppressant? 😛


Read Part 2: Roasting

7 thoughts on “Pork Loin Roast – Part 1: Brining and Curing

  1. Chats, I have been eating pork loin meat lately because a bunch of it not too long ago. they were on sale. i just rubbed sweet and spicy mustard on the pork and it tasted soooo good. let me know how it turns out.

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