Pork loin in a spicy brine with soy-orange glaze

Votes: 1

How to Make - Spicy Brine Pork Loin with Soy-Orange Glaze

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 317, total fat 18 G., saturated fats 6 G., proteins 29 G., carbohydrates 8 G., fiber 1 G., cholesterol 89 mg, sodium 485 mg, sugar 6 G.

A bone-in pork loin always looks festive and is easy to prepare for a large gathering, but this tender, lean meat can easily dry out in the oven. This problem is solved with an incredibly flavorful, spicy brine made with orange, anise, ginger, and chili pepper. Soak the loin in it overnight, and the meat will be incredibly juicy and delicious, while the sticky orange soy glaze will make it the centerpiece of your table. Set some of the glaze aside for serving, so you can dip the meat in it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 bone-in pork loin (8 ribs; about 3 kg)
2/3 cup coarse salt
1/3 cup sugar
2 pieces of ginger root, 5 cm each, cut lengthwise into 4 pieces and crushed
3 cloves garlic, crushed
12 star anise
8 chile de árbol peppers, torn into pieces
1 orange, cut into 4 pieces

Glaze

0.5 cup freshly squeezed orange juice (2 oranges)
1/3 cup hoisin sauce
1/4 cup soy sauce
1 teaspoon of sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, pork, ginger root, pepper de arbol, Orange juice, hoisin sauce, soy sauce, Anise seeds

Cooking the dish according to the recipe:

Brine for pork:

In a large saucepan, combine the salt, sugar, ginger, garlic, anise, and chili pepper with 4 cups of water. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove from heat and let cool completely. Squeeze the orange juice into the brine and add the squeezed orange pieces. Add 2 cups of cold water.
Place the pork fat-side down on a cutting board and make several slits between the ribs with a sharp knife; transfer to a large pot or zip-top plastic bag.

Add the brine and up to 2 cups of water, if needed, to cover the pork. Cover and refrigerate overnight.
Preheat oven to 190°C.
Remove the pork from the brine and pat dry thoroughly. Let stand at room temperature for 30 minutes. Place the rack in the roasting pan and place the pork on the rack, fat side up.
Roast until a thermometer inserted into the center of the loin registers 115°F–125°F (46°C–49°C), about 1 hour 15 minutes. Remove the loin from the oven and increase the temperature to 425°F (220°C).
Meanwhile, prepare the glaze.:

In a medium nonstick skillet, combine the orange juice, hoisin sauce, soy sauce, and sugar. Heat over medium heat. Simmer, stirring occasionally, until the glaze thickens, 5-8 minutes. Set aside about half the glaze for serving.
Brush the roast with the remaining glaze. Return it to the oven and continue baking, brushing with the glaze every 5 minutes, until a thermometer reads 130°F–140°F (57°C–60°C), another 15–25 minutes.
Transfer the pork to a cutting board and let rest for 20-30 minutes before carving. Serve with the remaining glaze, drizzling with the pan juices.

Note

Ask your butcher to debone your loin to make your roast look more appealing.