Fennel and garlic are really good flavors for pork, and this recipe intrigued me because of the brining that was involved. Brining is one of those techniques that seems to pop up around Thanksgiving season, but it’s really useful all year around, and for more than just turkey.
While the recipe calls for an overnight brining, I only did the brine for about 8 hours, and it seemed to be enough to infuse some of the flavor and keep the pork extremely moist. I will do a longer brine next time, just to see how much of a difference it will make. But the flavors were wonderful, and it’s definitely one worth doing again.