Brined Pork Loin Roast with Pineapple Chutney


Brined Pork Loin Roast with Pineapple Chutney
  • TOTAL PREP TIME55 minutes

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  • 4 lb Pork Sirloin Roast, trimmed
  • 3 1/3 quarts cold water
  • 3/4 cup kosher salt
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 3 bay leaves
  • 1 1/2 tablespoon black peppercorns


Pineapple Chutney

  • 3 cups fresh pineapple, diced
  • 1/4 cup Courvoisier
  • 1/4 cup apple cider vinegar
  • 1 cup red onion, diced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon crushed red pepper flakes


  1. In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt. Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine).
  2. Remove pork from brine and pat dry. Sprinkle pork roast with salt and pepper on all sides and set aside.
  3. Roast the pork sirloin roast in a 450 degree oven for about 45-55 minutes or until an instant read thermometer inserted into the center of the roast reads 145 degrees. Remove from oven and let rest for 3 minutes before slicing.
  4. In the meantime, make the chutney. Place pineapple, Courvoisier, apple cider vinegar, onion, cinnamon and crushed red pepper flakes in a medium sauce pan. Cover and cook mixture over medium heat until pineapple is completely tender.
  5. Serve pineapple chutney with the brined sirloin pork roast. Enjoy!