Categories: Pork

Ingredients

• Pork:
• 9 pounds whole boneless pork loin, cut into 3 (10-inch) pieces
• 2/3 cup (7 ounces) salt
• 1/2 cup (3-1/2 ounces) sugar
• 6 quarts boiling water 6 quarts
• 2 medium (1 pound) onions, halved
• 1 bunch fresh thyme
• 4 heads garlic, halved across cloves
• 3 tablespoons peppercorns
• 6 each bay leaves
• salt and pepper as needed
• Caramelized Onions:
• 10 medium (5 pounds) yellow onions, halved
• olive oil as needed
• 3-1/3 cups (1 750 ml bottle) port or red wine
• 1 tablespoon butter
• 1/2 cup chicken stock

Directions

1. For Pork:

2. Dissolve salt and sugar in 2 quarts boiling water. Cool and place in container large enough to hold pork ingredients. Add pork, onions, thyme, garlic, peppercorns, bay leaves and 4 quarts water and leave overnight or up to 3 days refrigerated.

3. Remove pork from brine, pat dry and season with salt and pepper. Sear on all sides in a hot pan. Roast in a 450 degree oven until the internal temperature reaches 160 to 165 degrees.

4. For Caramelized Onions:

5. While pork is roasting, remove onion skins, place a single layer of onions cut-side down in olive oil and sauti over medium heat until golden. (This may require multiple pans or batches.) Deglaze pan with port. Add butter and lower heat to a simmer. If pan gets dry, add 1/2 cup chicken stock or as needed. Cook uncovered until tender and syrupy.

6. Deglaze pork roasting pan with chicken stock. Add caramelized onions and syrup to pan.

7. For Each Serving:

8. Place 3 1/4-inch slices of pork on plate. Top with onions and sauce. Accompany with sautied red cabbage if desired.

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