Brined Porkloin Roast with Whiskey Sauce

Time: 3 hours to brine; 45 minutes to cook

This may be the most tender and juicy porkloin you will ever make and you will make it over and over again because it is easy, delicious and quick to make!

Music Selection: Gordon Lightfoot – Canadian Railroad Trilogy



¼ cup salt

3 Tbsp melted honey

3 bay leaves

3 cloves garlic, sliced

3 sprigs thyme

2 sprigs sage

Peelings from an orange (use vegetable peeler)

Water to fill ziplock bag

Roast & Sauce

2 porkloin (cut in half)

1 cup Canadian whiskey (split into two ½ cups)

2 leaves sage + 2 leaves safe

2 Tbsp butter

Garnish: chopped fresh parsley and/or thyme


4 hours before your meal, put all the brine ingredients along with the two porkloins in a large ziplock bag. Let sit for 3 hours.

1 hour before your meal, remove the porkloins and discard the brine. Pre-heat the oven to 350 degrees .

In a large oven proof skillet, add some olive oil on medium heat and braise the pork so it is nice and brown. Remove pork from pan and set aside.

In same pan, melt the butter and add ½ cup of whiskey and 2 sage leaves so that it starts to simmer. Remove from heat and discard sage leaves.

Add the pork to the pan and place in the oven for 12 – 15 minutes.

Remove from oven. Remove pork from pan and cover with foil and let set for 10 minutes.

In the meantime, take the same pan with pork juices and put on stove. Before turning stove on, add the remaining ½ cup whiskey, 2 Tbsp whiskey and 2 sage leaves. Turn on heat and let boil. Remove sage.

Strain the sauce into a gravy boat.

Slice the pork into 1 inch medallions and serve with the whiskey sauce and garnish. This is great along with mushroom barley risotto.

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