In the meantime, I thought I’d repost this brined roast pork
loin recipe, since this is what I’m making for dinner tonight. I’m sure I’ll
tweak it somehow, I always do, but I’ll use the same basic technique seen
herein. To read the original post, and get the ingredients, follow this link. Enjoy!
9 comments:
Looks DELICIOUS! Thank you!
You feeling OK? You don't seem to be as chipper in this video!
Best wishes, Chef John!
Thanks chef;)
First!!! I'm glad I'm not the only one that uses paper plates!!
I had a brined pork chop off the grill, sweet potatoes mashed with coconut milk, sauteed yellow squash with onion and garlic, and for dessert I had a pear and some blackberries.
Greetings Mr. Chef John. In your expert opinion do you think this method of brining would have similar results with a beef roast?
I await your rational and very logical answer, as always. Thank you.
Hi, thanks for sharing this pork recipe. I'm referring to your earlier posting for the details.
I've only seen/used brined for pork and chicken, things that tend to dry out when cook. Not sure why you never see on beef.
What about pork loin that is "enhanced" and, in effect, already brined? Hard for me to find non-enhanced pork. Brining extra would be overkill, right?
This pork dish looks out of the world. I am sure it taste awesome too. great job done chef very very impressive :)
Post a Comment