This thanksgiving dinner it was Just Mikey and I for dinner. Which made it really easy to prepare.
We decided not to go with a traditional turkey dinner since it was just her and I. Our menu consisted of Maple glazed Brussels sprouts, pureed potatoes and a roasted pork loin.
- 1/2 cup kosher salt
- 1/4 cup maple syrup or honey
- 3 bay leaves
- 1 tsp hot sauce
- 2 cups water
- 4 cups ice
- 2 cloves of garlic crushed
- Combine salt, syrup, bay leaves, hot sauce, peppercorns, and crushed garlic cloves in a small sauce pan.
- Bring to a boil and remove from heat
- Pour into a bowl with the four cups of ice to cool.
- Once chilled add the protein you want to brine
- Place in the refrigerator and brine for at least 8hrs.
For larger items you may want to brine overnight or up to 24 hrs.
With the pork loin frenched and butcher tied, pat dry to remove any excess moisture. We made herbed bread crumbs in the food processor with fresh herbs and bread. To ensure the bread crumbs adhere to the pork we did a classic breading station:
Let the pork loin rest for about 20 minutes before you pan frying. The extra time allows the egg to act as a glue for the coating. Sear the pork loin on all sides in a pan with a shallow bit of oil. Cast iron works great for this. Remove the loin from the pan and drain off extra oil. I added two cups of mirepoix to act as a roasting bed. Rest the loin on top and place in a 400*F oven for about 20 minutes. We like our pork on the medium side and it came out perfectly. You are welcome to cook it a bit longer to ensure your level of “doneness.”