53 Brining a pork loin adds flavour and makes the meat juicer. Brined pork loin roast Oven setting: CircoTherm®, VarioSteam METHOD and CircoRoasting In a large sealable container, add the boiling water, salt, honey, thyme and garlic. Stir until the salt and honey are dissolved. Add the ice water and stir until the ice Serves: 8–12 melts. Remove the string if the pork loin roast is tied. Then remove the skin and Preparation time: 20 minutes set aside. Add the pork, laying it flat in the brine and ensure the brine covers the Brining time: 24–48 hours meat. Soak the pork for 24–36 hours in the refrigerator. The longer you soak the Cooking time: 1 hour 30 minutes pork the stronger the flavours will be. Level of difficulty: Medium Preheat oven on CircoTherm® to 160°C with a high level of steam. Place the pork on a wire rack with the multipurpose pan underneath lined with baking paper. INGREDIENTS Pat dry and rub with the olive oil and salt. Roll the pork and tie with string at 5cm 750ml boiling water intervals. Place on shelf level 2 and cook for 60 minutes. 4 tbsp salt After 30 minutes place the crackling on a separate baking tray on shelf level 3 6 tbsp honey and liberally coat with salt and olive oil. If VarioSteam is not available add water ¼ bunch thyme to the multipurpose pan while cooking. 4 cloves garlic, smashed After the hour of cooking turn oven function to CircoRoasting 180°C with no 750ml ice water added steam and cook for a further 20 minutes. Allow pork to rest at least 15 2kg porkloin roast, boneless and rind off minutes before carving. 1 tbsp olive oil 3 tsp salt NOTE IN ADDITION Be adventurous and add other flavouring ingredients to the brine. Try different Kitchen string herbs and spices, maple syrup, orange juice or wine. THE NEFF AUSTRALIA COOKBOOK MAINS