Wednesday, June 13, 2012

Pork Loin

I tackled my first loin!!!  I think this was a pork loin, but because it was only 1 pound... the online world seems to think it's a tenderloin.  So I don't know, it's a loin of some sort and it's pork and it was delicious!!!!  I made a gravy to go with this, but I liked it better without.  They key (I read) is to make sure and cook it to the right temperature (145 degrees)...which really stressed me out!   I got a little meat thermometer and that helped a ton.   It was perfect and juicy.  Oh and I also brined the meat (first time for that too!)  Which just means soaking the meat in salt/sugar water for like 8 hours prior to cooking.   Phew... lots of new stuff...and I conquered all!!!
For brining:
4 Cups Water
1/4 Cup Salt
1/3 Cup Sugar

 For Pork:
1 pound Pork Loin (my package read "Pork Center Cut Loin Filet)
minced garlic
dried marjoram
kosher salt
rubbed sage

To brine, combine all brining ingredients and let sit (in the refrigerator) 8 hours or overnight.  When done brining remove from water mixture and pat dry with paper towel.   Generously rub pork with all spices.  Place on rack in roasting pan and bake approximately 40-50 minutes at 375 until meat gets to 145 degrees.  (again, I'd use a thermometer).  Let sit 5-10 minutes before slicing. 

Serves 4


  1. that is definitely a loin, not a tenderloin. It's easier to tell by looking at it when it's raw, but the loin will be mostly the same color, while the tenderloin is significantly more marbled. Looks good though. I've never used marjoram, so that's my new goal! Nice blog! :)

  2. I tried this recipe and it was fabulous. Great flavor and very tender. Thanks Nikki for all your ideas keep them coming.