Lunch: Citrus-Brined Pork Loin with Peach Mustard

Recipe by /contributors/lou-lambert The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Citrus-Brined Pork Loin with Peach Mustard

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 medium onion, chopped
2 garlic cloves, peeled, crushed
1 bay leaf
1/2 cup kosher salt
1/4 cup (packed) light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 orange, halved
1 lemon, halved
4 sprigs thyme
1 5-pound center-cut bone-in pork loin, chine bone removed

Instructions

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring, until salt and sugar are dissolved. Remove from heat and add 2 cups cold water. Transfer brine to a large heatproof bowl or jar. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool.
Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.
Do ahead: Brine can be made 2 days ahead; cover and keep chilled. Pork can be brined 24 hours ahead; keep chilled.

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