↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves (such as Dundee)
3 tbsp kosher salt
1 (2-pound) boneless pork loin roast, trimmed
1 tsp freshly ground black pepper
Cooking spray
1 tbsp ginger preserves
1 tsp chopped fresh thyme
Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 425. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425 for 25 minutes. Reduce heat to 325 (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155 degrees (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
Serves 8
view more member recipes
GINGER AND THYME-BRINED PORK LOIN
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves (such as Dundee)
3 tbsp kosher salt
1 (2-pound) boneless pork loin roast, trimmed
1 tsp freshly ground black pepper
Cooking spray
1 tbsp ginger preserves
1 tsp chopped fresh thyme
Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 425. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425 for 25 minutes. Reduce heat to 325 (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155 degrees (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cheddar & Thyme Crusted Pork Loin
by sgre52160
1 cup shredded cheddar cheese 1 3 lb 4 bone frenched pork rack 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1 tsp olive oil 1 cup Japanese bread crumbs (Panko) 1 tbsp melted butter 1 tsp
by sgre52160
1 cup shredded cheddar cheese 1 3 lb 4 bone frenched pork rack 1 tsp kosher salt 1/4 tsp fresh ground black pepper 1 tsp olive oil 1 cup Japanese bread crumbs (Panko) 1 tbsp melted butter 1 tsp
Ginger Stuffed Pork Loin
by sgre52160
1 (2 1/2 - 3 lb) boneless pork loin roast 3 tsp minced fresh ginger 3 cloves garlic, peeled and thinly sliced 1-2 tbsp olive oil 1/3 cup minced onion 2 tbsp minced fresh parsley 1/2 tsp salt a
by sgre52160
1 (2 1/2 - 3 lb) boneless pork loin roast 3 tsp minced fresh ginger 3 cloves garlic, peeled and thinly sliced 1-2 tbsp olive oil 1/3 cup minced onion 2 tbsp minced fresh parsley 1/2 tsp salt a
Brined Rosemary Pork Chops
by sgre52160
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
by sgre52160
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
Grilled Brined Pork Chops
by sgre52160
1/2 cup kosher salt 1/2 cup firmly packed light brown sugar 1 bay leaf 1 fresh rosemary sprig 1/2 tbsp peppercorns 2 cups water 2 cups ice water 4 double-cut pork chops, each about 12
by sgre52160
1/2 cup kosher salt 1/2 cup firmly packed light brown sugar 1 bay leaf 1 fresh rosemary sprig 1/2 tbsp peppercorns 2 cups water 2 cups ice water 4 double-cut pork chops, each about 12
Cider-brined Pork Chops
by sgre52160
Cider Brine: 2 cups apple cider 1 3/4 cups water 1/4 cup coarse kosher salt 1/4 cup packed brown sugar 1 tbsp coarsely ground black pepper 1 tsp dried sage 1 cinnamon stick 4 pork-l
by sgre52160
Cider Brine: 2 cups apple cider 1 3/4 cups water 1/4 cup coarse kosher salt 1/4 cup packed brown sugar 1 tbsp coarsely ground black pepper 1 tsp dried sage 1 cinnamon stick 4 pork-l
view more member recipes
related CDKitchen recipes
Pork Loin in a Bag
Herb Rubbed Pork Chops
Brazilian Roasted Pork Loin
Roast Pork Loin
Roast Loin of Pork Californy
Simple Skillet Simmered City Chicken
Simple Savory Pork Roast
Savory Pork Roast
Pineapple-Cranberry Pork Loin
Pork Chops With Beer-Mushroom Sauce