Zach Cookz

Directions

1. Begin by making a brine for the pork loin. All you need to do is mix together salt and water. Stir the salt and water together, and keep stirring until it’s less cloudy and there’s no more salt undissolved at the bottom.
2. Add the Pork Loin to the brine, and rest 3-4 hours.
3. Remove the Pork Loin from the brine and preheat the oven to 400°F.
4. Arrange the carrots and broccolini on a baking sheet, and brush gently with olive oil.
5. Prep a baking tray with tin foil and a baking rack suspended on top.
6. Place a skillet on high heat, and add the olive oil.
7. As the oil heats up, season the Pork Loin with black pepper, sea salt, fresh rosemary and thyme.
8. Add the jelly to a small saucepan and heat over low heat, making sure not to allow it to simmer. Add the orange juice to the jelly and mix well while it warms up.
9. Sear the Pork Loin on all sides until golden brown, then move to the baking rack. Brush some of the jelly over the pork loin before moving to the oven.
10. Add the vegetable tray on the lower rack, and the Pork Loin on the top rack.
11. Bake for 20-25 minutes, until the internal temperature has reached 145°F. Every 5-6 minutes, glaze the Pork Loin again with the jelly mixture.
12. Meanwhile, add the goat cheese and crème fraîche to a food processor and process until smooth. Remove half of the mixture, and add lemon juice to the remaining half. Process again until the lemon juice is mixed in.
13. Once the Pork Loin is finished, tent with tin foil for at least 5 minutes.
14. Slice the Pork Loin and plate with some of the goat cheese mixtures and a bit of the remaining jelly.
15. Enjoy!