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1
Requires some preparation 24 - 48 hrs in advance.
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2
Read entire recipe before preparing.
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3
Combine water, kosher salt, sugar, cracked black pepper, thyme & fine herbs.
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4
Stir till salt & sugar have dissolved.
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5
Trim excess fat from pork loin, put in large plastic bag, pour brining liquid over pork.
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6
Push out excess air and twist tie the bag closed.
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7
Put in large pot or possibly pan and chill for 24 - 48 hrs.
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8
When ready to cook remove pork from brine and pat dry with paper towel or possibly cloth.
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9
Sprinkle with some additional black pepper according to your taste.
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10
Heat oil in large frying pan and brown pork on all sides.
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11
Put meat aside and saute/fry the onions, celery and carrots in the same pan.
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12
Put the sauted vegetable on the bottom of a roasting pan, then put browned pork loin on top of veggies.
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13
Bake at 350 degrees till the internal temperature reaches 155 degree about 1 1/2 to 2 hrs.
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14
While the roast cooks prepare the Port Wine Sauce.
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15
In a medium size sauce pan heat butter.
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16
Peel and chop shallots add in to melted butter and saute/fry till tender.
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17
Add in balsamic vinegar and cook for 5 min.
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18
Add in Port wine and stock, simmer for about 15 - 20 min.
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19
Add in chopped garlic.
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20
When roast is done, add in pan dripping to sauce and thicken with roux or possibly whatever you use to thicken sauces.
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21
Roux: 1/2 c. oil & 1/2 c. flour heated in a small frying pan till hot and blended.
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22
Slowly add in to sauce, stirring till blended.
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23
Let roast sit for 15 min, then slice.
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24
Arrange meat on platter and pour about 1/3 of the sauce over the meat and serve the rest of the sauce on the side.
