Brining pork loin and marinating

Question

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 two 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!!!!

Smaug · Answer

As I say it's a bit out of my experience, and one hopes someone who's tried it chimes in, but I don't see any problem- a wet marinade might be more problematic.

Crj · Answer

Thanks Smaug,Right, shoulder is quite fatty and certainly too fatty for my guests, so that’s why I’m thinking of trying it with loin. So, it’s sounds like it’s okay to brine and then marinate as described above....

Smaug · Answer

I haven't tried it, but sounds like a great plan to me.  Personally, I find pork shoulder too fatty for any purpose whatever but it's not a popular opinion.

Crj · Answer

More details-  pork shoulder al’diavolo was the original recipe....

Brining pork loin and marinating

4 Comments

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long