Parchment Roasted Pork Loin with Milk Pail Peaches & Peach Salsa

Estia's Braised pork loin with Milk Pail peaches

Serves 8


  • 6 lb pork loin (with a fat cap)
  • 3 cups apple cider vinegar
  • 2 cups apple cider
  • 6 garlic cloves chopped
  • 6 bay leaves
  • 4 tablespoons sea salt
  • 2 tablespoons black pepper corn
  • 1 – 2 gallon zip lock bag

Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.

Preheat oven to 350°F.

Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.

Estia's brined pork for roasting with peaches
Estia’s brined pork for roasting with peaches
Brined pork on peaches and parchment
Brined pork on peaches and parchment

Top parchment with:

  • 2 sliced Spanish onions
  • 4 sliced peaches
  • brined pork loin, seasoned liberally with sea salt

Seal tightly in parchment paper, then warp in foil. Place the prepared sheet pan into the preheated 350°F oven, roast for 1.5 hours.

Remove and let sit wrapped for 30 minutes.

To serve, cut individual pieces 3 inches thick and place under a broiler for 5 minutes or until golden brown on top, then slice and serve with rice & beans, peaches and onions, and a finish of peach salsa.

Peach salsa:

  • 1 small Spanish onion- dice fine
  • 1 jalapeño – seed and dice fine
  • 1 small red pepper – seed and dice fine
  • 3 peaches- diced
  • 1 tomato – diced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon agave syrup
  • 1 tablespoon veg oil
  • 2 tablespoons lime juice
  • pinch sea salt

prepare 2 hours in advance

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