Cooking Pork Right

There used to be guidance on cooking pork to make sure it was cooked to 165 (f) degrees. While it was needed to kill trichinosis (a disease caused by nasty worm carried in the pork), it tended to dry out the meat. Over the years, the standards here in the United States has made the risk of contracting trichinosis extremely rare, so the guidance has been changed to a minimum of 145 degrees.

For those who grew up eating the overcooked pork, seeing a little pink in a slice of pork is still a little difficult to get used to. But you should. The pork is more flavorful and more tender.

Spice-Brined Pork Loin

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The slice above was just perfect!

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A few spices.

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Marinating overnight.

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In the roasting pan.

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Spice-Brined Pork Loin

Prep Time: 20 mins | Cook Time: 20 min


1/4 cup(s) sugar
1/4 cup(s) kosher salt
2 tablespoon(s) coriander seeds
2 tablespoon(s) cracked black pepper
2 tablespoon(s) fennel seeds
2 tablespoon(s) cumin seeds
1 (peel from navel orange) white pith removed
1 (about 3 pounds) boneless pork loin roast, trimmed
4 clove(s) garlic, crushed with side of chef’s knife


1. In 2-quart saucepan, heat 1 cup water with sugar, salt, coriander, pepper, fennel, cumin, and orange peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in 3 cups ice until almost melted. Stir in 1 cup cold water.

2. Place pork in large self-sealing plastic bag with garlic and brine. Seal bag, pressing out excess air. Place bag in bowl or small roasting pan and refrigerate 18 to 24 hours.

3. When ready to cook pork, preheat oven to 400 degrees F. Remove pork from bag; discard brine (it’s okay if some spices stick to pork). Place pork on rack in small roasting pan (14-inch by 10-inch). Insert meat thermometer into thickest part of pork. Roast about 1 hour to 1 hour 15 minutes or until thermometer reaches 150 degrees F (temperature will rise 5 to 10 degrees F upon standing). Transfer pork to cutting board and let stand 10 minutes to allow juices to set for easier slicing.

Notes: 12/18/05


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Categories: Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

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