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Brined Pork- Pan Sauce???

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Brined Pork- Pan Sauce???

amp156 | Dec 19, 2006 10:52 PM

I am going to be making a rack of pork this weekend. I was thinking about brining it to maximize juiciness, but I really wanted to make a sauce from the drippings. Would the sauce be too salty? If so, any other recs to ensure it stays moist?

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