Comments on: Brined Pork Loin with Rhubarb Compote and Sauteed Fennel

By: Cattknap

Cattknap — Sun, 12 Dec 2010 15:55:35 +0000

Cooking a pork loin to 150 degrees is overcooking the pork. Ina Garten says to cook until 138 and that gives you an evenly slightly pink consistency throughout — very moist. The roast pictured here looks overdone.

By: Creamy Penne with Smoked Trout and Peas

Creamy Penne with Smoked Trout and Peas — Tue, 08 Jun 2010 05:06:11 +0000

[…] I left the Bord Bia offices laden down with potted thyme and sage plants from Living Flavour; a jar of chutney for cheese from Sheridans Cheesemongers; a box each of Pu-erh and South African Roobios tea from Barry’s Tea; a pack of Biltong Irish beef jerky; a pack of lentil, pea and bean shoots from Good4U; a homemade Macroom oatmeal ginger biscuit made by fellow blogger Lilly Higgins; and last but not least, two fillets of hot smoked Irish trout from Goatsbridge. (And not forgetting, of course, the 4 lb pork loin sent out by Bord Bia before the event that I brined and served with a rhubarb compote.) […]

By: Kristin

Kristin — Wed, 19 May 2010 19:36:30 +0000

Reuben, you guys would love this. Next time I’m going to skip the step where you drain it and add fresh water and just let it come to room temperature right in the brine. For Kelly’s cider-brined pork chops you cook them right from the brine and they have so much flavor, and I suspect some of that flavor was lost in this recipe.

By: Kristin

Kristin — Wed, 19 May 2010 19:35:00 +0000

Clare, credit goes to you for being the first to go with the brining idea — genius!

By: Reuben

Reuben — Wed, 19 May 2010 16:31:58 +0000

Stomach grumbling!

By: Clare

Clare — Wed, 19 May 2010 13:49:35 +0000

So glad you brined it! It looks absolutely DIVINE — so juicy and moist! Seriously drooling right now!!!