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Ginger and Thyme – Brined Pork Loin

Ginger and Thyme – Brined Pork Loin

Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.

Yield: 8 servings (serving size: 3 ounces pork)


1 cup chopped fresh thyme sprigs

2 cups water 1/2 cup ginger preserves (such as Dundee)

3 tablespoons kosher salt

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper Cooking spray

1 tablespoon ginger preserves

1 teaspoon chopped fresh thyme


1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

2. Preheat oven to 425°.

3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

Nutritional Information

Calories:172, Fat:6g (sat 2.1g,mono 2.7g,poly 0.7g), Protein:24.8g, Carbohydrate:3.2g, Fiber:0.1g, Cholesterol:62mg, Iron:0.9mg, Sodium:396mg, Calcium:30mg

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  • 1 cup whipping cream
  • 2 tablespoons buttermilk
  • 8 ounces Parmigiano-Reggiano cheese, finely shredded
  • 3 ounces salmon roe or caviar (3 tablespoons)


For creme fraiche:

1. In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour into a small clean jar. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened. Do not stir. Store, covered, in the refrigerator up to 1 week.

2. Place a mounded tablespoon of cheese onto a nonstick cookie sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.

3. To serve, invert cheese crisps onto serving platter and top each with a rounded tablespoon of creme fraiche and a rounded 1/4 teaspoon caviar. Serve immediately. Makes about 24 appetizers. Make-Ahead Tip: Refrigerate cheese crisps in an airtight container for up to 8 hours.

Nutrition Facts

  • Servings Per Recipe 24 appetizers
  • Calories 68,
  • Total Fat (g) 5,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 27,
  • Sodium (mg) 141,
  • Carbohydrate (g) 1,
  • Fiber (g) 0,
  • Protein (g) 4,
Percent Daily Values are based on a 2,000 calorie diet