Citrus-brined pork loin with peach mustard from Bon Appétit Magazine, July 2014 (page 76)

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Notes about this recipe

  • Eat Your Books

    Pork brines 12 hours.

  • twoyolks on August 24, 2014

    The pork is very well flavored and moist. Both the brine and the spice rub add a lot of flavor. The pork is good both warm and cold. The peach mustard mostly tasted like mustard and, if used in anything but small quantities, over powered the pork. I used a half of a 6 lbs. boneless pork loin instead of the bone in.

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