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Should I brine my whole pork loin and if so...

Sandi
Sandi Posts: 107
edited November -1 in EggHead Forum
Can someone recommend a good brine for it? Thought I would butterfly the loin mash up some peaches and butter to put inside. Any thoughts on this?[p]Your hep/advice is greatly appreciated!
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Comments

  • Spin
    Spin Posts: 1,375
    Sandi,[p]I wouldn't use a brine if the loin is to be stuffed. Maybe add some nuts to the stuffing for texture and a nice rub on the loin. Don't cook much past 145°F internal to keep it moist.[p]Below is a marinade recipe that makes a great taste.[p]Spin
    [ul][li]Santa Fe Pork Loin[/ul]
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  • Marvin
    Marvin Posts: 515
    Sandi,
    The best stuffed loins that we have made included brining for 8-12 hours in a solution containing 3/4 cup salt and 1 cup sugar per gallon of water. In addition, some chopped garlic, a few allspice seeds. and a few cloves are added. Rinse, apply favorite rub, stuff the loin and cook (with or without smoke)over a drip pan at 325 until internal temp is 140-150.
    Good luck,
    Marvin

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