Brined Pork Loin with Onion, Raisin, and Garlic Compote

By jeangoodwyn

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.

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*
• 1 pound pearl onions
• 1/4 cup (1/2 stick) butter
• 24 garlic cloves, peeled
• 1 bay leaf
• 1 1/2 cups tawny Port
• 1/4 cup white wine vinegar
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 1/2 teaspoons chopped fresh thyme

Preparation

Step 1

Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.

Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.

*Onion, Raisin, and Garlic Compote*
Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.

Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.