Ginger and Thyme–Brined Pork Loin

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Ginger and Thyme–Brined Pork Loin
Cooking Light  APRIL 2009

So, after weeks and weeks of planning, DF and DSM FINALLY came for dinner this weekend.  I saw this recipe on the myrecipes site and thought it would be perfect.  Of course I couldn’t find the ginger preserves.  Didn’t even think I would and had resolved myself to just using orange marmalade.

It was flavorful, but didn’t have as much thyme flavor as I thought it would.  I think I would make a casting sauce out of more of the preserves and thyme mixture and baste it a few times.

It was delicious though.  I’m sure I’ll make this again.  I think cranberry preserves next time?  Maybe peach?  Who knows!

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