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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