Any whole pork, that is, chops, loin, will benefit from being brined before being cooked. Give it a try; it is worth the effort.
MV Sea Salt Brined Pork
Notice I didn't mention what kind of pork to brine? Well, that's the point. Any whole pork, that is, chops, loin, will benefit from being brined before being cooked.
Amount Per Serving
Calories from Fat 412
% Daily Value *
Total Fat 46g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Total Carbohydrates 14g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Pork: 1 lb
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 1 tablespoons fresh rosemary or half that amount if using dried
- 1 tablespoon mustard seed or, heck, use 1/2 Tbsp prepared mustard
- 1 bay leaf
- 1/8 teaspoon ground nutmeg
- Timing: Best if done a at least 1/2 hour before cooking.
- Traditional Brine: Bring 4C of water* to boil. Add 1.0 oz MV Sea Salt and turn off heat. Stir to dissolve, and add additional flavorings.
- *I replace 2C or all 4C of the water with farm stand apple cider if available so as to avoid adding any other form of sugar. If not available, add 1/4C honey and 1/8C brown sugar.
- Stir in Additional Brine Ingredients
- Add rinsed and dried off pork to brine, cover and refrigerate. Let brine for at least 30 minutes. I recommend cooking the pork on the grill or oven roasting.
Martha's Vineyard Sea Salt https://www.mvseasalt.com/