My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, December 14, 2010

Brined Pork Roast with Chestnut and Red Cabbage Saute'

Brining, is something we normally associate with turkeys, but any lean cut of meat adapts well to brining to achieve moist, juicy meat. I find the solution of water and salt just a little boring. So jazz it up a little. This can also be used for your turkey, but you will have to increase the amount of brine.

The Chestnut and Red Cabbage Saute' is not mandatory but it sure is good. Whole chestnuts in a jar can be found at any good cook store, but at this time of the year my grocery even has them.

You guessed it, pork loin roasts were on sale this week.

Brined Pork Roast with Chestnut and Red Cabbage Saute'
about 8-10 serving, unless it's my family 4-5
print recipe

5 cups apple cider
1/2 cup firmly packed brown sugar
2 tablespoons salt
2 tablespoons prepared mustard
2 tablespoons molasses
2 bay leaves crumbled
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil
Chestnut and Red Cabbage Saute' (recipe below)

Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-lock freezer bag; add cider mixture. Seal bag, and chill 24 hours.

Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.

Bake at 300 degrees for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from oven; cover and let rest 10minutes or until thermometer reaches 160 degrees before slicing. Serve with Chestnut and Red Cabbage Saute', or not.

Chestnut and Red Cabbage Saute'
Yield; About 2 1/2 cups

Serve a hefty 1/4 cup of this over each slice of Brined Pork Roast.

2 tablespoons butter
1 small onion, diced
1 cup coarsely chopped mushrooms
2 cups coarsely chopped red cabbage
1 cup diced chestnuts from a jar
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon cider vinegar

Melt butter in a large skillet over medium heat; add onion, and saute' 3 minutes or until tender. Add mushrooms, saute 2 minutes. Add cabbage and chestnuts; saute 2 minutes. stir in sugar and salt; cover and simmer 10 minutes or until cabbage is tender. Stir in vinegar.


  1. I think brining is almost essential for pork these days since it is so much leaner than it was once upon a time. This sounds like a delicious and comforting meal...mmmmm! :)

  2. Nice recipe. I think the red cabbage sounds wonderful.


Note: Only a member of this blog may post a comment.