Mustard Brined Pork Loin

INGREDIENTS:

3 lb Tierra Verde Farms boneless pork loin roast

1/2 Cup kosher salt + some for seasoning

1/3 Cup light brown sugar

2 Tbsp mustard powder

1 Tbsp whole black peppercorns + ground for seasoning

3 bay leaves

2 Tbsp olive oil

1 Cup Tierra Verde Farms chicken bone broth

4 Tbsp unsalted butter, cold, cut into 4 pieces

1 Tbsp dijon mustard

DIRECTIONS:

1. Make the brine: combine 2 quarts of water with the salt, brown sugar, mustard powder, peppercorns, and bay leaves in mixing bowl.  Stir until salt and sugar dissolve.  Line a large bowl or pot with a plastic bag and submerge the pork loin in the brine.  Seal the bag and refrigerate 4-6 hours.
2. Heat oven to 350 degrees.  Remove the pork from the brine, pat it dry, and season with salt and pepper.
3. Heat the oil in large ovenproof skillet and brown the pork on all sides.  Move the pan into the oven and roast until the internal temperature is 140 degrees (35-45 minutes).  Transfer to a cutting board and let rest for 15 minutes.
4. Make the pan sauce: Remove the fat from the skillet, then heat the pan over medium heat.  Add the broth and scrape up the brown bits.  Reduce the stock by 1/2 and then turn the heat to low and whisk in  the butter one piece at a time.  Whisk in the dijon mustard and season with salt and pepper to taste. (This can be doubled if you prefer more sauce)
5. Slice pork loin and serve with pan sauce.

ENJOY!