For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce. Robin Schloesser, Chester, New Jersey.
Ingredients For Brined Pork Roast With Port Wine Sauce Recipe
8 cup Water
0.5 cup Kosher salt
0.5 cup Packed brown sugar
6 sprig Fresh thyme
3 sprig Fresh rosemary
3 sprig Fresh Sage
3 Bay leaves
1 tablespoon Fennel Seed
1 tablespoon Coriander seeds
1 tablespoon Whole Peppercorns
Pork
1 Boneless whole pork loin roast
1 tablespoon Olive oil
2 teaspoon Each minced fresh marjoram, rosemary, sage and thyme
0.5 teaspoon Pepper
1 cup Water
Sauce
0.25 cup Butter, cubed
3 Shallots, thinly sliced
1.5 cup Port wine
1 Bay leaf
1 can Reduced Sodium Chicken Broth
2 tablespoon White wine vinegar
4 teaspoon Sugar
0.25 cup Heavy whipping cream
1.5 teaspoon Minced Fresh Thyme
0.125 teaspoon Salt
0.125 teaspoon Pepper
0.5 teaspoon Browning sauce, optional
2 teaspoon Cornstarch
2 teaspoon Cold water
Nutrition value
125
calories per serving
5 g Fat1 g Protein13 g Carbs2 g FiberOther
Current Totals
5 g Fat
1 g Protein
13 g Carbs
2 g Fiber
MacroNutrients
Carbs
13 g
Protein
1 g
Fiber
2 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
61 mg
Iron
2 mg
Vitamin A
74 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
0 mg
Phosphorus
28 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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