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Meat 
Misc. Pork
Pork Wine

Shanna's Brine Pork Roast Port Wine Sauces

2 1/2 qt water
1/3 cup kosher salt
    or
4 tbl table salt
1/4 cup sugar
3 tbl cracked black pepper
1 tbl thyme
1 tbl fine herbs
1 x center cut pork loin trimmed of fat
2 tbl oil
2 lrg onions chopped
6 x ribs celery thin sliced or grate
4 sm carrots sliced
1/4 cup unsalted butter
3 x shallots peeled & chopped
1/4 cup balsamic vinegar
2 cup Port wine
2 cup veal or beef stock
3 x cloves garlic minced

 Method :
Requires some preparation 24 - 48 hours in advance. Read entire recipe before preparing.
Combine water, kosher salt, sugar, cracked black pepper, thyme & fine herbs. Stir until salt & sugar have dissolved. Trim excess fat from pork loin, put in large plastic bag, pour brining liquid over pork. Push out excess air and twist tie the bag closed. Put in large pot or pan and refrigerate for 24 - 48 hours.
When ready to cook remove pork from brine and pat dry with paper towel or cloth. Sprinkle with some additional black pepper according to your taste. Heat oil in large frying pan and brown pork on all sides. Put meat aside and saute the onions, celery and carrots in the same pan. Put the sauted vegetable on the bottom of a roasting pan, then put browned pork loin on top of veggies. Bake at 350 degrees until the internal temperature reaches 155 degree about 1 1/2 to 2 hours.
While the roast cooks prepare the Port Wine Sauce. In a medium size sauce pan melt butter. Peel and chop shallots add to melted butter and saute until tender. Add balsamic vinegar and cook for 5 minutes. Add Port wine and stock, simmer for about 15 - 20 minutes. Add minced garlic. When roast is done, add pan dripping to sauce and thicken with roux or whatever you use to thicken sauces.
Roux: 1/2 cup oil & 1/2 cup flour heated in a small frying pan until warm and blended. Slowly add to sauce, stirring until blended.
Let roast sit for 15 minutes, then slice. Arrange meat on platter and pour about 1/3 of the sauce over the meat and serve the rest of the sauce on the side.