At least 24 hours before cooking, combine all Dry Brine ingredients and rub generously all over the Pork Loin Roast.
Place the Pork Loin Roast in a sealed bag or container and refrigerate for 24-48 hours.
Preheat oven to 350°F (175°C).
Remove the Pork Loin Roast from the refrigerator 30 minutes before cooking.
Place the Pork Loin Roast in a roasting pan and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 15 minutes before slicing.
While the pork rests, make the Cherry Reduction: In a saucepan, combine Cherry Juice, Red Wine Vinegar, and Shallots. Bring to a simmer and reduce by half, about 15-20 minutes.
Whisk in Butter until melted and smooth. Season to taste.
Slice the Pork Loin Roast and serve with the Cherry Reduction.
Ingredients
6
2 lbs900 gPork Loin Roast-heritage breed
1.5 tbsp22.5 mLKosher Salt
1 tbsp15 mLBrown Sugar-dark
2 tsp10 mLRosemary-fresh-finely chopped
2 tsp10 mLGarlic Powder
1 tsp5 mLBlack Pepper-freshly cracked
1 cup240 mLCherry Juice-tart
1/4 cup60 mLRed Wine Vinegar
2 tbsp30 mLShallots-minced
1 tbsp15 mLButter-unsalted
Equipment
Roasting Pan
Meat Thermometer
Saucepan
Whisk
Sealed Bag or Container
Instructions
At least 24 hours before cooking, combine all Dry Brine ingredients and rub generously all over the Pork Loin Roast.
Place the Pork Loin Roast in a sealed bag or container and refrigerate for 24-48 hours.
Preheat oven to 350°F (175°C).
Remove the Pork Loin Roast from the refrigerator 30 minutes before cooking.
Place the Pork Loin Roast in a roasting pan and roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
Let rest for 15 minutes before slicing.
While the pork rests, make the Cherry Reduction: In a saucepan, combine Cherry Juice, Red Wine Vinegar, and Shallots. Bring to a simmer and reduce by half, about 15-20 minutes.
Whisk in Butter until melted and smooth. Season to taste.
Slice the Pork Loin Roast and serve with the Cherry Reduction.
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