Coriander-brined & roasted pork sirloin
This hearty and savory crowd pleaser will have the home team coming back for more.
- 24 oz Open Prairie® Natural* Pork sirloin roast
- 8 c warm water
- ⅓ c plus 1 tsp kosher salt
- 5 Tbsp sugar
- 1 c yellow onion, coarsely chopped
- 1 c celery, coarsely chopped
- 2 Tbsp coriander seeds
- 2 Tbsp olive oil
- ½ tsp freshly ground black pepper
- ½ tsp crushed coriander seeds
- In large bowl, pour water, ⅓ cup salt, sugar, onion, celery and coriander to make a brine; stir. Transfer brine to refrigerator until cold.
- Place pork in cold brine in refrigerator for 24 hours.
- Remove pork from brine; discard water mixture. Pat pork dry. Rub with 1 tablespoon olive oil; season with remaining 1 teaspoon salt, pepper and crushed coriander.
- Preheat oven to 350°F.
- In large heavy skillet, heat remaining 1 tablespoon olive oil. Sear pork on all sides until it is golden.
- Transfer pork to rack in shallow roasting pan. Roast pork, fat side up, for 40 to 45 minutes or until internal temperature is 130°F. Remove pork from oven; let rest for 10 minutes.