Crispy pork loin with brown butter sauce

Serves: 4

The day before

2 # pork loin cut into four large pieces

4 cups of water

2 cups of salt

1 cup of sugar

2 tbsp black pepper (ground)

1.5 tsp cayenne pepper

3 tbsp cinnamon (ground)


1.) Mix water and spices

2.) Add pork to brine and soak over night

The day of service

2 eggs (whisked mixed with 1 ounce of water)

.5 cup flour

2 cups panko bread crumbs (or regular bread crumbs)

Salt and pepper

2 lemon cut into wedges

2 tbsp vegetable oil

Pan sauce

4 tbsp butter

c white wine


1.) Preheat oven to 400 f

2.) Remove pork from the brine and pat dry with paper towels

3.) Season pork with salt and pepper on both sides

4.) Season flour, eggs, and breadcrumbs

5.) Dip pork in flour, eggs, and breadcrumbs in that order

6.) Heat 2 tbsp oil and sear pork in pan on medium heat (3 minutes for each side)

7.) Make sure not to over crowd the pan, sear in batches if necessary, add more oil if needed

8.) Cook to internal temperature of 140 f in oven about 6-8 min


For the pan sauce


1.) Poor off any extra oil and add wine to pan that cooked pork, scraping up brown bits

2.) Cook until dry and add butter and seasoning

3.) Lightly brown butter approx 5-7 minutes until brown and nutty

4.) Serve over pork loins and squeeze lemons over to taste



Brining the pork is the key; by some scientific stroke of genius soaking meat in a saline solution has remarkable results. In my best Mr. Wizard impression I will tell you that the salt water makes the meat cells open up and soak in the salt solution. The meat holds the seasoned water and makes the finished dish juicy even if you cook the hell out of the pork like my mom would suggest. This is a cross on pork Milanese and schnitzel. Turkey, chicken, and all types of lean meats benefit from a 24 hour brine.