Brining before cooking Mr. Toad's famous pork loin

Sandi

Would there be any merit to brining a pork loin before cooking per Mr. Toad's stuffed pork loin? If so, how long should the brine go??? [p]Any help is appreciated.

Unknown

Sandi,
Pork and beef think of brine times of 7 days.
I would marinate for a day for extra flavor on the crust and forget the brine.
Jim

Sandi

Jim Minion,[p]Okay, what would be a good marinade for about 24 hours?

Puj

Sandi,[p]Here's a link to a thread regarding this specific topic that was posted late last year.[p]NB's Righteous Chop Brine is outstanding with the Toad's Pork Loin.[p]Puj
[ul][li]Brine and Stuffing Variations for Mr. Toad's Pork Loin[/ul]

Wise One

Sandi, Jim might be right but Nature Boy seems to take a different view (like General Patton said: "If we're all thinking alike then somebody's not thinking.") You might want to give a brine a shot. While this one might not complement the flavors inherent in Mr. Toad's Pork Loin, I'm betting it might be good with a different stuffing. See if you can adapt it and let us know how it goes. [p]Brined Chops
Submitted by NatureBoy
Here is a recipe for you to try with pork chops. You know the kind of pork chops with very little fat that often comes out like cardboard if even slightly overcooked. A brine works great for these, and I have been using a brine posted on another forum from Spice Cooks. I wanted to try something new with the brine, and the results were fab. Next time you have those super lean loin chops, give it a try. I think an overnight brine with the same mix would be good on a whole loin.
Ingredients:
1 cup water
1 cup apple juice
¼ cup salt
¼ cup soy sauce
1 chopped stalk lemongrass
6 cloves chopped fresh garlic
¼ cup brown sugar
¼ cup pure maple syrup
2 TBS pepper [p]Directions:
Boil the mixture to infuse the flavors, and chill with ice-in-a-ziplock.
Brine the chops in a ziplock for 4 hours
Rinse, pat dry, and coat with pepper/corriander/sage/onion powder (don't use any salt), and a layer of yellow mustard.
Grilled the chops like steaks, maybe 600 for 4 minutes a side, then dwelled to an internal temp of 145-150. They were juicy and the flavor was awesome all the way through.

sdbelt

Sandi,[p]My attempt at a brined Toad-style pork loin, resulted in a hammy tasting loin. In comparison the 2 I've done without the brine, I thought, tasted better, and were equally juicy.[p]The brine only seemed to add a salt taste, but no juice, so for me, I wouldn't recommend it.[p]--sdb

Unknown

Sandi,
I would go this way and forget the marinade
I forget where I got this recipe, it's not my creation:[p]Spice Rub:
3 tablespoons ancho chile powder
1 teaspoon chile de arbol
1 tablespoon pasilla chile powder
1 tablespoon guajillo powder
1 teaspoon allspice
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Salt and freshly ground pepper[p]Combine all ingredients in a small bowl and season with salt and pepper.[p]Ancho Chile Mustard Sauce:
4 cups chicken stock
1 cup apple juice concentrate
6 black pepper corns
1 teaspoon chipotle puree
2 tablespoons ancho chile puree
1 tablespoon Dijon mustard
2 tablespoons creme fraiche[p]
Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste. [p][p]