Salt Brined Roasted Pork Loin

About 2kg pork loin skin on.

Pork brine

  • 4lt water
  • 250g salt
  • 4 star anise
  • 10 peppercorns
  • 2 bay leaves
  • pinch of fennel seeds
  • 4 cloves
  1. Mix all ingredients in a pot and bring to a simmer for around five minutes until all the salt has dissolved and the spices have infused in the water.
  2. Set aside and let cool.
  3. Once cool place the pork into the brine mix and leave it for 24 hours. Remove from the liquid and  allow to dry completely before cooking. With a sharp knife score the skin and plce into a hot pan skin side down just until the skin begins to get a nice golden colour.
  4. Remove from the pan place onto a baking tray and place into a pre heated oven  at 200c for approximately 20 minutes or until the juices run clear. remove from the oven and allow to rest for at least 5 minutes before serving.

Borlotti beans

  • 400g fresh borlotti beans
  • 4 whole peeled tomatoes
  • 3cloves of garlic squashed
  • ¼ buch of sage
  • 50ml olive oil
  1. Place all ingredients into a saucepan and add enough water to just cover bring to a simmer on the stove top then cover and place in a pre heated oven at 180c for about 1.5 hours.
  2. Remove the beans from the oven and allow season them with salt and a bit more olive oil if needed and allow to cool.
  3. Once the beans have cooled remove the sage and squash the garlic into the sauce and the beans are ready to re heat.
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