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Lemon-Pepper Brined Boneless Pork Loin Roast with Fresh Peach-Moscato Sauce

{Lemon-Pepper Brined} Boneless Pork Loin Roast with Peach-Moscato sauce

A peppery, slightly spice brine leaves this boneless pork loin roast moist, succulent and perfectly seasoned to compliment a simple fresh peach sauce sweetened with Moscato (dessert) wine. For those concerned about using alcohol, it evaporates during the preparation leaving behind sweet, fruity flavors but no intoxicating effects!
Course Main Course
Cuisine American
Keyword boneless pork loin roast, brined pork loin, peach moscato sauce
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 day 1 hour 15 minutes
Servings 8 6-8 servings depending on the thickness of the slices
Calories 791kcal
Author Toni Dash


  • 2 to 2 1/2 Boneless Pork Loin Roast (if larger increase the cooking time until the temperatures are met)

Ingredients for the Lemon Pepper brine and Boneless Pork Loin Roast:

  • 1 cup plus 4 cups Water
  • ¼ cup crushed Peppercorns (black and white, or black, white and red in equal amounts)
  • 1 ½ tablespoon Chili Pepper Flakes
  • 1 tablespoon Lemon Zest
  • 6 tablespoons granulated Sugar
  • 3 tablespoons Kosher Salt

Ingredients for the Peach Moscato Sauce:

  • ½ cup Moscato wine
  • 1 tablespoon Cornstarch
  • 2 large Peaches , fully ripe yet firm; pitted, peeled and roughly sliced (they will be pureed later)
  • 1/8 teaspoon Chinese Five Spice
  • 1/8 teaspoon Kosher Salt
  • OPTIONAL: 1-2 teaspoons sugar or honey*


  • In a small-medium saucepan, combine 1 cup water with the crushed peppercorns, chili pepper flakes and lemon zest. Bring to a simmer over low heat, stirring to combine. Once it reaches a simmer, turn off heat and allow to steep for 10 minutes.
  • In large mixing bowl, combine the remaining 4 cups water, sugar and salt; stir to dissolve the sugar and salt.
  • Pour the spice mixture into the mixing bowl; stir to combine. Place the pork roast in a container large enough to hold both the roast and brine, OR pour the brine into a 1 gallon plastic zipper bag and place the roast in the bag too (I typically place the zipper bag in an empty large mixing bowl to stabilize the process then once combines and sealed remove it from the bowl); cover the container or seal the bag removing as much of the air as possible from the bag before sealing. Suggestion: if using a zipper bag, I place the sealed bag in a second 1 gallon zipper bag to avoid any accidental leaking while in the refrigerator.
  • Place in the refrigerator overnight or preferably for 24 hours.
  • When ready to cook the roast: Remove the roast from the refrigerator and allow to sit at room temperature for 30 minutes. Preheat oven to 450 degrees.
  • Remove the roast from the brine (and discard the brine) and allow liquid to drain from the roast. Any clinging peppercorns can either be left for a more peppery bite or removed before roasting. Place the roast on a rack in a baking pan. Place in the oven and cook at 450 for 15 minutes.
  • Lower the temperature to 300 degrees and cook the roast until the internal thermometer inserted into the middle of the roast registers 145 degree (40-50 minutes). Check the temperature at 40 minutes and then every 5 minutes so the roast does not overcook.
  • Remove the roast and tent the pan with tin foil (shiny side in) for an additional 15 minutes which allows the temperature to rise an additional 10 degrees still allowing the roast to stay moist and succulent.
  • To Make the Peach-Moscato Sauce: In a small bowl combine the wine and cornstarch; whisk to dissolve the cornstarch.
  • In a medium saucepan, combine all ingredients and stir to combine. Over low heat bring the mixture to a low simmer. Allow to simmer 2-3 minutes.
  • Using an immersion/stick blender puree the sauce (alternatively the mixture can be poured into a conventional blender to be purees and returned to the saucepan). Continue to cook the sauce on very low heat, stirring frequently as it begins to thicken; about 10 minutes.
  • Turn off the heat and allow the sauce to sit and thicken for 5-10 minutes.
  • Slice the pork and serve with the sauce!


*The sweetness of all peaches is not equal. Using fully ripe peaches in season should provide enough sweetness along with the Moscato wine. If however upon tasting the sauce while making it you'd like more sweetness, you may add honey or sugar to sweeten it. The sauce it not intended to be overly sweet making it perfect for a savory dish.


Calories: 791kcal | Carbohydrates: 14g | Protein: 123g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 345mg | Sodium: 2921mg | Potassium: 2132mg | Fiber: 0g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 7.5mg | Calcium: 31mg | Iron: 3.1mg