Steakhouse Brined, Pork Loin Roast

Steakhouse Brined, Pork Loin Roast, Picture
1. Beginning with the whole Pork Loin, you'll have to cut it into sections. I'll be using the middle section, or "Center Cut" for Steakhouse Marinated Pork Loin Chops, the "Flat" end for more chops like my Cajun Brined, Pork Loin Chops.

The end that has the "Red" meat in it is called the "Rib End". It contains the meat you would get on ribs and makes the BEST Pork Loin Roast. Rinse the Pork Loin, then wipe it dry to make it easier to work with. Cut it into thirds. We're using the Rib End, for this recipe.

Ron's Note:
When cutting the Loin, I use a carving knife. The long blade lets me cut the slice in one easy cut, without using a lot of pressure on the blade (I keep it Razor Sharp). By all means do NOT use a short knife that you'll have to saw through the meat. It'll cause a real rough cut on the exposed side of each slice.

2. Using Butcher's twine, tie the roast every 1 1/2", or so. This will help the roast hold a round shape. When your done, place the roast into a plastic baggie.

3. Ron's Note:
When using Butcher's Twine, it's easy to use if you place it in a bowl. This will let you spool off as much twine as you need without seeing the whole spool roll all over the counter, or the floor!

4. Mix the Brine, and dump it over the roast. Seal the bag, making sure to get as much air out of it as you can.

Keep this in the refrigerator for at least 24 hours, turning it around every once in a while.

5. When you take the meat out of the brine, you'll notice that it's color is a little washed out, don't worry, that's just the brine doing it's thing.

6. I cooked this about an hour on my small grill, until the internal temperature reached 135 degrees. Your cooking time may vary, by the thickness of the meat, and the temperature of the grill.

7. When the roast reaches 135 degrees, place it on a platter, and cover with aluminum foil to let it rest for 10 minutes or so. Resting allows time for the juices to be redistributed within the meat.



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