Brined Pork Loin Roast
- 3/4 cup Kosher Salt
- 4 cups Packed Light Brown Sugar
- 1/4 cup Fennel Seeds
- 1/2 cup Black Peppercorns
- 4 cups Very Hot Water
- 8 cups Ice Water
- 4 pound Pork Loin (bone in)
- 3/4 cup Fresh Sage Leaves
- 8 Garlic Cloves
- 1 tablespoon Kosher Salt
- 2 tablespoons Olive Oil
- 1/3 cup Packed Light Brown Sugar
- 3/4 cup Apple Cider Vinegar
- 1/3 cup Apricot Jam
- 1 tablespoon Coleman's Dry Mustard
4 pound Pork Loin (bone in)
Lightly score the fat on the Ham in a 1-inch cross-hatch.
3/4 cup Kosher Salt
4 cups Packed Light Brown Sugar
4 cups Very Hot Water
1/4 cup Fennel Seeds
1/2 cup Black Peppercorns
Combine the Salt and Sugar with 4 cups water in a sauce pot and bring to a boil. Cook until Sugar and Salt has dissolved completely. Remove from heat and stir in the Fennel Seeds and Peppercorns and transfer to a roasting pan or large container that can hold Brine and Pork Loin in the fridge.
8 cups Ice Water
scored Pork Loin
Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours.
Preheat oven to 375°F.
3/4 cup Fresh Sage Leaves
8 Garlic Cloves
1 tablespoon Kosher Salt
2 tablespoons Olive Oil
1/3 cup Packed Light Brown Sugar
Combine the rub ingredients in a food processor and pulse until mostly smooth.
Remove the Pork Loin from the Brine and pat dry. Spread the rub on all sides of the Loin and allow to sit for 30 minutes before roasting to come up to room temperature.
Place the Loin on a rack in a roasting pan lined with foil and cook for 40 minutes.
For Glaze: Combine the ingredients in a sauce pot and heat over medium, stirring occasionally, until the liquid is reduced by half and syrupy. Transfer to a bowl and allow to rest until ready to use.
Brush the Loin generously with the glaze and place back in the oven. Baste at 10 minutes intervals. Allow to cook until the internal temperature reaches 145°F, up to an hour and a half of total cooking time. If the Loin takes on too much color before its done cooking, gently tent with foil and place back in the oven to finish.
Remove the Loin from the oven and baste once more with the glaze and allow the Loin to rest for 20 minutes.
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