Description
Whiskey Dijon Brined Pork Loin brings bold flavor to your dinner table with minimal effort. Marinate overnight for tender, juicy meat that delivers a sophisticated twist your family will absolutely love.
Ingredients
Scale
Main Protein:
- 1 3-pound boneless pork loin
Brine Ingredients:
- 3 ½ cups water
- ⅔ cups salt
- ⅔ cups brown sugar
- ½ cup whiskey
- 4 cloves garlic
- 6 sprigs thyme
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
Flavor Enhancers:
- 4 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- ½ cup maple syrup or brown sugar
- 8 cups ice
Instructions
- Toast 1 teaspoon coriander seeds and 1 teaspoon yellow mustard seeds in a pan over medium heat for 2-3 minutes until their aroma releases. Your kitchen will start smelling wonderfully fragrant.
- Add 3 ½ cups water, ½ cup whiskey, 4 garlic cloves, 6 thyme sprigs, ⅔ cup salt, and ⅔ cup brown sugar to the pan. Bring the mixture to a rolling boil, stirring until salt and sugar completely dissolve.
- Remove the pan from heat and immediately add 8 cups of ice. Stir until the brine cools down to room temperature. The ice will rapidly reduce the liquid’s temperature.
- Place your 3-pound pork loin inside a large zip-lock bag. Pour the chilled brine over the meat, ensuring it’s completely submerged. Seal the bag and place it inside a large bowl in the refrigerator.
- Allow the pork to brine for 6-8 hours. The meat will absorb all the delicious flavors during this time.
- Whisk together ½ cup whiskey, ½ cup maple syrup, 1 tablespoon whole-grain mustard, and 1 tablespoon Dijon mustard in a small saucepan.
- Bring the glaze mixture to a boil, then reduce heat and simmer for 4 minutes. Remove from heat and let cool slightly.
- Preheat your oven to 400 degrees. Remove the pork from the brine and pat dry with paper towels. Let it rest at room temperature for 15 minutes.
- Brush ¼ cup Dijon mustard all over the pork loin’s surface. Place in the preheated oven and roast for 25 minutes.
- Lower the oven temperature to 350 degrees. Continue cooking for another 25 minutes, basting with the whiskey glaze every 5-6 minutes.
- Check the internal temperature with a meat thermometer. When it reaches 135 degrees, remove the pork from the oven.
- Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice the pork and drizzle with remaining glaze before serving.
Notes
- Toasting whole spices awakens their deep flavor and creates a more complex brine that infuses the pork with rich aromatics.
- Brining for 6-8 hours allows the meat to absorb maximum flavor and helps keep the pork tender and juicy during roasting.
- Using a meat thermometer ensures perfect doneness, preventing the pork from becoming dry or overcooked at 135 degrees internal temperature.
- For a lower-alcohol version, replace whiskey with apple juice or chicken stock, which will still provide depth and complexity to the brine and glaze.
- Prep Time: 15 minutes
- Cook Time: 54-59 minutes
- Category: Pork
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 382 kcal
- Sugar: 31 g
- Sodium: 1120 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 115 mg