BUTTERFLY SPICED PORK LOIN

BE SURE AND START PREPARING THIS A DAY OR SO BEFORE YOU WANT TO SERVE IT.  
 THIS RECIPE REQUIRES 12-24 HOURS OF BRINING BEFORE ROASTING.
BUTTERFLY SPICED PORK LOIN 
2 pound pork loin, butterflied
1 small onion, diced
8-10 cloves garlic, minced
1/3 cup fresh chopped thyme
1/2 cup safflower oil
2 tablespoons red pepper flakes
1/2 cup apple cider vinegar
Brine**
  • Preheat oven to 350˚.
  • In a medium bowl combine the vinegar, onion, garlic, thyme, safflower oil and red pepper flakes to form a rub.  Whisk to mix well.
  • Remove pork roast from brine discarding the brine.
  • Coat the pork with the rub and place on a rack on a cookie sheet.
  • Place the sheet in the oven on the lowest rack.
  • After 30 minutes turn the pork over and cook an additional 20 minutes or until meat thermometer reads at least 160˚.
  • Let rest 10 minutes before slicing.
  • Serve with roasted potatoes and broccoli for the best flavor.

**BRINE
2 cups kosher salt
1/2 cup sugar
2 tablespoons black peppercorns, crushed
2-3 bay leaves
1 cup white wine vinegar
1 cup red wine vinegar
1 cup white vinegar
1 cups apple cider vinegar
Juice of 1 lemon or lime
10-12 cloves garlic, crushed
1 onion, sliced
  • In a large saucepan over medium high heat add sugar and salt to vinegars until dissolved.
  • Add all other ingredients and bring to a slow boil.  
  • Remove from heat and cool completely.
  • When cool, pour over butterflied pork roast.
  • Refrigerate for 12-24 hours.

What is the difference between salts?
The main difference between salts is in their texture, at least for us cooks. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute.

Chemically there is little difference between kitchen salts, but there are significant differences in the provenance and processing of these salts.  Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

2 comments:

Carole said...

Fantastic! How about linking it in to Food on Friday: Marinades & rubs? Have a great week!

Carole said...

Thanks for linking this in. Cheers