Name: Brined Pork Loin with Onion, Raisin, and Garlic Compote
Yield: Makes 8 servings
Ingredients: 8 cups water; 1/2 cup coarse salt; 1/2 cup (packed) golden brown sugar; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1 tablespoon whole black peppercorns; 3 bay leaves; 1 center-cut boneless pork loin roast (about 4 pounds); 1 tablespoon olive oil; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh marjoram; Onion, Raisin, and Garlic Compote

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Brined Pork Loin with Onion, Raisin, and Garlic CompoteBrian Leatart

Brining results in moist, tender meat. Be sure to use a large center-cut loin, which cooks more evenly than two smaller pieces tied together. Begin this recipe one day ahead. What to drink: A medium-bodied fruity red, such as Merlot, or a fruity white, such as Australian Sémillon.

Recipe notes

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