Skip to main content

Join The Table to earn rewards.

Already a member?

Brining center cut pork roast al’diavolo

Hi, I made this with pork shoulder as a test for a dinner party I’ll be having in a couple of weeks, and its just way too much fat - my guests will definitely want a leaner cut of meat. So, I was thinking I could brine a pork loin (3-4 pound) for a day, rinse etc.... then do a three cut butterfly and roll up the spice mixture (without any added salt) inside the pork, tie it up and let it marinate for another day..... is it okay to brine and then marinate for a day? Thanks!!!!

Crj
  • Posted by: Crj
  • July 6, 2019
  • 2022 views
  • 1 Comment

1 Comment

Order By
Threads
Crj
CrjJuly 6, 2019
I meant to say two cut butterfly, not three cuts....
Showing 1 out of 1 Comments
Recommended by Food52

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.