The results were unbelievable! The brining left the pork full of flavor and juice. Plus, it turns out that brining is a simple, simple process and it was just a mixture of water, salt, honey and brown sugar for some sweetness and a few bay leaves and peppercorns. That’s all it took. I chose to brine my roast for about 10 hours using a large food safe bucket that I will sometimes mix my bread dough in.
This juicy roast paired with the tangy chutney made from fresh pineapple was a hit with our entire family! This roast was incredibly easy to make, and needing the extra time for the brining step (which is completely worth it!), this recipe makes for a perfect Sunday supper and would even be fantastic for your Easter celebration. Your family will be thrilled with your efforts!
Brined Pork Loin Roast
- In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt. Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast with salt and pepper on all sides and set aside.
- Roast the pork sirloin roast in a 450 degree oven for about 45-55 minutes or until an instant read thermometer inserted into the center of the roast reads 145 degrees. Remove from oven and let rest for 3 minutes before slicing.
¼ cup Courvoisier
¼ cup apple cider vinegar
1 cup red onion, diced
½ tsp cinnamon
¼ tsp crushed red pepper flakes
- In the meantime, make the chutney. Place pineapple, Courvoisier, apple cider vinegar, onion, cinnamon and crushed red pepper flakes in a medium sauce pan. Cover and cook mixture over medium heat until pineapple is completely tender. Serve pineapple chutney with the brined sirloin pork roast. Enjoy!
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