Place the container in the refrigerator for the period of time specified in the recipe. Finally the pork chops went into the brine and the whole thing went into the fridge for 2 hours (no more than 2 hours or you'll have a salty mess). Pierce the pork chops with a fork on both sides. Place the loin in cold water 30 minutes prior to cooking. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. Powered by the Parse.ly Publisher Platform (P3). Steps 1 In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. --Mike Wilson, former Test Kitchen Professional. Our 12 favorite grilled pork loin recipes. How to Make Brown Sugar Roasted Pork Loin - Step by Step Photos Preheat the oven to 400F. Step 1: Heat salted water in pot. This basic brine recipe can be used with virtually any pork chop recipe. Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours. Brining made the meat tender and flavorful. Once the brining process is completed, pat the meat dry. I believe food should be delicious and healthy eating doesn't have to be complicated! Be the first to rate and review this recipe. Set aside. Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1 cups of liquid. Yes, you can! This is the pork loin I used, which was 4 pounds. In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove pork from brining mixture; discard brining mixture. 55+ Easy Dinner Recipes for Busy Weeknights. Brine made it far too salty. Seal and chill at least 8 hours. Roast pork (fat side up) for 40-50 minutes, or until golden brown and internal temperature reads about 160 degrees. Pat pork dry with paper towels. Throw some bourbon on it, though, and it somehow gets better." Add in the ice cubes and shake to melt most of the ice. Do not use prepared mustard. Wine note: Brined Pork Loin with Brown SugarBourbon Glaze begs for a wine that's not actually sweet, but seems to be because it's so fruity. Place the pork loin in a large ziplock bag and add brine. Rinse the pork well under cold water before cooking. 2. Make the glaze: In a small saucepan, bring the 2 cup of apple cider and the rosemary to a boil over medium-high heat and reduce by half. Add 7 cups of very cold water and stir to combine. If you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Preheat the oven to 400 degrees F; In the oven proof skillet heat up oil or ghee; Pat dry the the pork chops and season with salt and pepper on each side; Sear the chops on each side for about 3 minutes and then take them out; Remove the skillet from the heat, and add butter, brown sugar, chopped garlic and herbs. Remove turkey from brine after the recommended time. dry white wine, minced garlic, unsweetened applesauce, brown sugar and 25 more . Do you rinse pork chops after brining? Add pork. Searing the roast results in a crusty exterior and enhances the flavor. Roast the pork: Step 3 Remove pork from brine and pat dry with paper towels. Brining promotes a change in the structure of the proteins in the muscle. This ratio means: 1 gallon of water. Thirty minutes before you plan to cook the meat, remove the baggie . Stir until the sugar and salt are pretty well dissolved. 2 tablespoons dark brown sugar. Bring to a boil; remove from heat. Add pork to brine; refrigerate for 24 hours. Place pork on grate; grill, uncovered, turning occasionally, until a meat thermometer inserted in thickest portion registers 140F, 20 to 22 minutes. Discard brine and quickly rinse pork. Brine for 8-48 hours. When soaked in a brine solution a mixture of salt and liquid the tenderloin not only takes on additional flavor, but also additional moisture. Spray your baking dish with cooking spray and place your pork loin in the middle. Add the chopped rosemary, salt, pepper, and a drizzle or two of olive oil to the bowl. Combine cup brown sugar, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, tsp pepper, and 3 Tbsp olive oil in a bowl. When reheating to soften it, I had to thin it (with some chicken broth) to use it. To that end for pork chops we typically use 1/4 cup kosher salt and 1/2 cup brown sugar to 4-5 cups of water. To Cook. Instructions. Tags: Brines Pork. I'm always amazed at how well a brine (soaking meat in a salty solution) works on pork chops, and especially amazed at how just a short amount of time (as little as 15 to 20 minutes) can make a difference. Ingredients 1 gallon water 1 cup kosher salt 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones) 1 cup packed brown sugar cup cider vinegar 3 tablespoons bourbon 1 teaspoon black peppercorns 1 bay leaf cup extra-virgin olive oil 1 tablespoon freshly ground black pepper 6 garlic cloves, minced 6 thyme sprigs Directions Heat vegetable oil in an oven-proof skillet over high heat. Rinse pork chops under cold water to remove excess salty brine. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Once the brining process is completed, pat the meat dry. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. You can even use oak. Cayenne pepper (2 tablespoons). Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine. Drain. 6 cups water 1/2 cup salt 1/2 cup dark brown sugar 2bay leaves 1 handful peppercorns 4 sprigs thyme 2 sprigs rosemary Instructions Combine the brown sugar and salt in the water and bring to a boil. Combine the dry rub ingredients . Place in a bowl and then in a fridge for at least a half an hour. Recipe round-up. Three-quarters cup granulated sugar Three-quarters cup coarse kosher salt One tablespoon black pepper Dissolve your sugar and salt into the boiling water. For Diamond Crystal kosher salt, use 1/3 cup. Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Balsamic Glazed Brussels Sprouts with Bacon, Brown Sugar Pork Chops with Garlic & Herbs, Cauliflower Pasta Bake with Brie & Fontina, Wild Mushroom Risotto with Bacon and Leeks. Pour in hot vinegar and. Dried oregano (2 tablespoons). When first brining, it is a good idea to start with the shorter times and then increase the time if you feel it is necessary, because the longer the meat is in the solution the more salt that soaks into the meat. Two, 12-ounce pork tenderloins, silver skin removed. To prepare the brine, dissolve salt in one cup of hot water and then add remaining 2-3 cups of water and let it cool to room temperature. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes, Brown Sugar Pork Loin with Garlic & Herbs. Pre-heat oven to 250 degrees. This mix is enough to cure a lot of pork we only will be using around 60g or so, just enough to thoroughly dredge the pork loin in. In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely. Tips Place pork atop garlic and ginger within brine. Dissolve the sugar and salt, and cut the fire. Add pork loin to the zip lock and pour over the brine. It was also the most tender piece of pork my guest or I have ever eaten. In a large plastic freezer bag or shallow pan, combine the olive oil, brown sugar, soy sauce, garlic, mustard, pepper and water. Brown Sugar Pineapple Pork Chops, Brown Sugar And Soy Marinated Roast Pork Tenderloin, Bacon Cheese Brown Close this dialog window Share & More. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns. "Brined pork is about as good as it gets. For example if you are planning on grilling pork tenderloin first soak it in a basic brine. While under-brining wont have a negative effect on foods, over-brining can be disastrous. What other pork cuts can I use to make a pork roast in crock pot? In a separate bowl combine rub ingredients. Add in the ice cubes and shake to melt most of the ice. Combine the rub ingredients in a food processor and pulse until mostly smooth. 4.Turn off the heat and allow to cool completely to room temperature. Easy, healthy recipes your family will love! Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant 5/5 (429) Total Time: 1 hr 30 mins 1. Ingredients needed to make a dry brine for pork loin: 1 Tbsp fennel seed; 1/4 cup Kosher salt; 1/4 cup sugar; 1 Tbsp rosemary, minced; 2 Tbsp brown sugar; 1 Tbsp coarse grind black pepper; 1 tsp . It had a most amazing aroma that we enjoyed all day. Grill pork chops to an internal temperature of 145 degrees F. 2. In the meantime, heat up you oven to 375F and prepare the marinade. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. (The sauce-probably not.). Place pork in a large roasting pan. Stir the brine to coat all sides of the pork. WATCH: Alton Brown Weds Elizabeth Ingram on a Boat in Charleston No surprise here, but Brown's Instagram feed is also an all-around vortex of genius cooking tips and culinary inspiration, like these fried, glazed biscuit "Bonuts ," you'll probably want to make pronto. Whisk until salt and sugar dissolve. Preheat oven to 450 degrees F, 230 C. Make 6 to 8 slits in the pork to push the herbs into. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (. 6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). If it doesn't appear after 10 minutes, try refreshing the page. In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, 1/2 cup salt, the crushed garlic and rosemary sprigs. Add pork and turn to brown on all sides, about 10 minutes total. Put your meat in the sealable bag then pour the rest of the brine until the meat is submerged fully. Refrigerate at least 3 hours but no longer than 8 hours. It reduced in far less than 9 minutes and hardened as it cooled. Add in the pork chops, making certain that the meat is completely covered with the brine. Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat. 3. Remove as much air from the bag, and zip shut. The main change I made was the brine. Wash the potatoes and put them in the bowl. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Season the meat with salt and pepper to taste. The glaze was a waste of time and ingredients. The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40F or less). But you also get 3 milligrams of iron, 62 milligrams of calcium, 10 units of vitamin A, and 64 grams of protein. Juicy red Zinfandel is that kind of wine. Our first company-worthy dish is Roasted Cider-Brined Pork Loin with Green Tomato Chutney. 3.Lower heat and simmer for about 5 minutes. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Apricot Cranberry Stuffed Pork Loin Roast Grits and Pinecones. Heat to boiling, stirring until brown sugar and salt are dissolved. If you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Strain mixture through a sieve over a bowl; discard solids. Garlic Powder (3 tablespoons). A whole loin should be brined for 48 to 72 hours. Set a pot over medium heat. 2.stir until dissolved and then add the rest of the brine ingredients. directions. Brine meat overnight or 24 hours. Size: 1 day ago biggreenegg.com Show details . Remove pork from brining mixture; discard brining mixture. A tried & true brine ingredients ratio is 1 part kosher salt : 2 parts sugar : 16 parts water. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. I don't understand the complaints about the mess of the glaze because I thought it was delicious!!!! Remove pork from brine; discard brine. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Season pork with salt and pepper. Then you have come to the right place, we have rounded up 21 best pork loin brine recipe that we have shared over the years. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Offers may be subject to change without notice. 5. 1 of 18 View All. Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add minced garlic, brown sugar, herbs and olive oil into a bowl and mix to combine. water, dark brown sugar, rosemary, pork loin roast, thyme, salt and 2 more. Place in the refrigerator for 8 to 18 hours. Roast for twenty minutes; turn down heat to 325 F., 160 C. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / Prague Powder #1 / Instacure #1. Submerge the pork loin in the mixture. 3. I altered the procedure slightly by boiling the ingredients for about 30 seconds in one cup of water until the sugar and salt were almost dissolved, Then took the pan off the heat and added one cup of cold water, stirred until all the salt and sugar dissolved, and added two more cups of cold water with some ice cubes . If you brine then marinate you can reap the benefits of each technique and cook juicy and flavorful proteins. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight. Onion Powder (3 tablespoons). Combine 1 cup water and rind in a small saucepan. Learn different pork loin recipes for the grill from smoked to glazed, and bacon stuffed. This is a budget friendly recipe for special occasions. Place pork on a roasting pan (preferably on a roasting rack), fat side up. Place pork on a roasting pan (preferably on a roasting rack), fat side up. Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!). Let sit. Seal and squeeze out as much air as possible. Transfer to the oven and cook for 40-45 minutes, until the internal temperature reaches 145F. . Cover loosely with foil; let stand 15 minutes before slicing. To make the seasoning blend, in a small bowl combine all seasoning ingredients. For the deepest flavor in this pork main dish, use unfiltered cider. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Set the EGG for indirect cooking with the convEGGtor at 225F 395 Show detail Preview View more Like pork chops and chicken breast, pork tenderloin is a super-lean cut of meat, with the potential to dry out quickly when cooked for even just a couple minutes too long. Pat the pork dry and season 3. Full Apple & Mustard-Glazed Pork Loin Roast Recipe. Easy Pork Chop Brine Prep Time 10 mins Cook Time 10 mins Cooling Time 30 mins Total Time 50 mins Yield 4 1/2 cups If you're using table salt, use 3 tablespoons. This can be sugar, brown or white, molasses, or maple syrup. 5.Once the solution has completely cooled (we don't want to start cooking the meat! Discard brine and quickly rinse pork. Ingredients and Directions for Making the Brine: 4 - 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!). View top rated Pork brine brown sugar recipes with ratings and reviews. 340g Dark Brown Sugar. Pour salt mixture into a 2-gallon zip-top plastic bag. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Preheat grill to medium-high (about 450F). Mix it all together; Make the spice glaze Combine all the spice glaze ingredients in another resealable plastic bag. Chill 2 to 3 hours. Pour into a large bowl; cool to room temperature. Two to three hours is plenty of time. The next day remove the loin from the brine and rinse. Let the mixture stand for 20 minutes at room temperature to develop flavor. Ingredients 2 cups water, more if needed 1 cup brown sugar 2 tablespoons kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed Directions Mix water, brown sugar, and salt in a shallow baking dish until sugar is dissolved. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns. Cook in the oven for 20 minutes at 190C. 1 tablespoon minced garlic. Place the meat in the brine and put the whole container in the refrigerator. Kosher salt (1 cup salt plus 1 tablespoon). Fill a large pot with the water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. 1.combine the brown sugar and salt in the water and bring to a boil. 4. Add pork loin to the zip lock and pour over the brine. Rub herb mixture all over, pushing herbs into the slits. 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones), 1 tablespoon freshly ground black pepper, Back to Brined Pork Loin with Brown Sugar-Bourbon Glaze. To cook the pork: Preheat the oven to 400F. Mix brine ingredients: water, apple juice, brown sugar, sea salt, peppercorns, thyme & garlic. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast. Let the pork loin sit in the brine refrigerated for 6-12 hours. Do not add your pork until the brine has chilled in your refrigerator. In most cases, we add sugar to the brine. Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups water to a boil in a medium saucepan. Ingredients cup brown sugar cup kosher salt 6 cups water cold Instructions 2 cups of water, heated till hot (I use a microwave.) Save my name, email, and website in this browser for the next time I comment. 2 large yellow onions, diced. For sea salt, use 1/4 cup plus 1 teaspoon. Preheat the oven to 350. Pork Chops. Remove the pork loin from the brine and pat dry. 18 of 18 Brined Pork Loin with Brown Sugar-Bourbon Glaze. MyRecipes may receive compensation for some links to products and services on this website. Pat pork dry with paper towels; rub with oil, thyme, and cracked peppercorns. 2. Stir in garlic and ginger. If cooked longer, it'll be tender enough to pull apart with 2 forks. This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, MARINATED CHICKEN BREAST CALORIES RECIPES, RECIPE FOR MEATLOAF IN MUFFIN TINS RECIPES, RECIPES FOR RICE CRISPY TREATS WITH PEANUT BUTTER RECIPES, SIMPLE PAN FRIED CHICKEN BREAST RECIPES RECIPES, WHAT SIDE DISHES GO WITH CHRISTMAS HAM RECIPES, 5 thick loin-end pork chops (can use less, or use what ever cut pork you wish), 3/4 cup kosher salt (DO NOT use regular white table salt! Stir until blended. Ingredients. 1.Combine the brown sugar and salt in the water and bring to a boil. Heat a large cast iron skillet over medium-high heat. Then baste the pork loin well on all sides with the glaze mix before placing on a baking tray covered in tin foil. Follow directions precisely as written in recipe and you can't go wrong. Remove loin from brine and pat dry. Place pork in a large ziplock plastic freezer bag; pour in brining mixture. Preheat the oven to 325 degrees F (165 degrees C). 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Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. Brined Pork Loin with Brown Sugar-Bourbon Glaze Loin rib roast, brown sugar, bourbon, cider vinegar, olive oil 4.09 Cider-Brined Mustard-Glazed Pork Loin Recipe Boneless pork loin, apple cider, maple syrup, brown sugar, country dijon mustard 3.455 Brined Pork Tenderloin 3 hr 40 min Pork tenderloin, honey, black, bay leaves, fresh rosemary 5.03 I used 1 1/4 thick pork chops and used the exact ingredients as described. Next, add 3 Tbsp of kosher salt. Your email address will not be published. Preheat grill to medium-high (about 450F). Rub olive oil and rosemary on all sides of the pork. Refrigerate until ready to use. 946 liter). Calories: 969kcal Ingredients 4 - 5 pound pork loin roast ask the butcher, you want the nice fat layer on the top as well! Recipe Instructions Combine the water, salt, syrup, garlic, and thyme in a bowl, and then whisk.Place the pork loin in a large ziplock bag and add brine.Let the pork loin sit in the brine refrigerated for 6-12 hours.Remove loin from brine and pat dry. Freshly ground black pepper (1 tablespoon). Preheat grill to medium-high (about 450F). If you use pork tenderloin, you will need to brine for only 20 minutes and cook for less time. Tie up and cover. Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Cover with foil and let rest for 10 minutes (it will continue to cook), Buffalo Turkey Meatballs Game Day Appetizer. Remove pork from brine. Let the mixture stand for 20 minutes at room temperature to develop flavor. This recipe is extremely easy to remember when you keep the following ratio in mind, 1:1:1 . Facebook Tweet Email Send . 1 cup of kosher salt. Outstanding flavor and tenderness. Slice tenderloin and serve Try making with garlic pepper rub and glaze. 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