Thursday, July 5, 2012
Brined Pork Loin with roasted potatoes
This is the pork I put in brine yesterday. I used:
1 tbsp salt, 1/2 tbsp sugar and 1/8 tbsp molasses per cup for 4 cups of water.
Straight out of the brine and into the oven with bay leaves and a sprig each of thyme and rosemary on top. It took 2.5 hours at 375º. The potatoes were tossed in oil, salt, mixed pepper and paprika. I served it with carrots and snow peas from garden.
The condiment is French Canadian Ketchup, home made by my partner Fernand. It was delicious and the potatoes were crunchy but not burned tasting. It was a very enjoyable meal. I made short cake for dessert but that will probably be tomorrow's post.