Photo: Sam Loyd
Brined Pork Loin with Apricot-Onion Mostarda
17 ingredients
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Cuts of pork of every kind are versatile, flavorful, simple to cook and popular with a wide range of meat eaters. But pork is easy to overcook, and nobody likes dried-out meat. This loin, made tender and juicy with an overnight brine bath and served with a sweet and savory
Estimated Nutrition (whole recipe, rough)
520
Calories
30g
Protein
28g
Fat
32g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup kosher salt
- 1/2 cup firmly packed brown sugar
- 1 Tbs. freshly ground pepper
- 1 yellow onion, finely chopped
- 5 garlic cloves, crushed
- 3 fresh thyme sprigs, plus 2 tsp. chopped thyme
- 3 fresh rosemary sprigs, plus 2 tsp. chopped rosemary
- 1 boneless center-cut pork loin, about 3 lb., rolled and tied by the butcher
- 2 tsp. olive oil
- 1 Tbs. olive oil
- 1 yellow onion, thinly sliced
- Pinch of kosher salt
- 3/4 cup dried apricots (about 12), chopped
- 1/4 cup granulated sugar
- 3/4 cup dry white wine
- 2 Tbs. Dijon mustard
- 1 Tbs. white wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes