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Brined Pork Loin with Brown Sugar-Bourbon Glaze Recipe

kept byRenata_Lam

Serves 8

Wine note: Brined Pork Loin with Brown Sugar–Bourbon Glaze begs for a wine that's not actually sweet, but seems to be because it's so fruity. Juicy red Zinfandel is that kind of wine. Go for Dutton Goldfield's intense 2007 Zin from the Morelli Lane Vineyard in California's chilly Russian River Valley ($40). Planted by Italian settlers more than 100 years ago, these vines give up bright berry and cherry flavors, plus a spiciness that makes the most of the black peppercorns in the glaze (and, in fact, the rest of this tangy, spicy menu). --Sara Schneider


1 gallon water
1 cup kosher salt
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
1 cup packed brown sugar
1/2 cup cider vinegar
3 tablespoons bourbon
1 teaspoon black peppercorns
1 bay leaf
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
6 garlic cloves, minced
6 thyme sprigs



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