How to make it

  • In a large pan, mix together water, salt and sugar. Cook over medium heat until salt and sugar have dissolved. Add bay leaves, garlic and pepper corns.
  • Cool brining mixture in the fridge until room temp or cooler.
  • Place pork loin into brine in a container or ziploc bag that allows the roast to be completely submerged.
  • Allow the roast soak in the brine at least 8 hours, or overnight (overnight is better).
  • Preheat oven to 350oF.
  • Remove the roast from the brine and pat dry.
  • In a non-stick pan, heat oil over medium high heat until shimmering.
  • Add the pork loin to the pan and sear on all sides, allowing a nice brown crust to form.
  • Put roast into a roasting pan. Cook until internal temperature registers 140oF (approximate an hour to an hour and a quarter).
  • Allow roast to rest under a foil tent, approximately 10 minutes.
  • Slice thinly and enjoy!
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Reviews & Comments 4

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    " It was excellent "
    ElizabethA ate it and said...
    A winning recipe! I prepared it exactly according to the instructions except that I baked the pork to 160 deg. instead of 140, per the instructions on my meat thermometer. I also brined it a full 24 hours. It came out moist and full of flavor. Served it with a baked potato one night, then risotto the next. Wrapped the last of it in a whole wheat tortilla with fresh veggies. A flavorful, lean, versatile protein choice that I'll be making again very soon.
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  • jabec 11 years ago
    How much salt, a 1/4 what?
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  • highdesertcook 11 years ago
    Does all ingredients get added to the brine or are some added later? I only saw the salt and the sugar being used and I noticed the bay leave in the picture. How about the peppercorns and garlic?
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    " It was excellent "
    cookingforfun ate it and said...
    great thanks 5 from me
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    " It was excellent "
    marymaybe ate it and said...
    I am going to have to try this. thanks
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