Brined Pork Loin Roast

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.

Ingredients Nutrition


  1. Bring water, salt and sugar to boil.
  2. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
  3. Simmer 5 minutes.
  4. Remove from heat and let cool to room temp.
  5. Pour over pork roast and marinate a minimum of 8 hours or overnight.
  6. Drain.
  7. Pre-heat oven to 250 degrees.
  8. Season meat with salt and pepper.
  9. Place in a roasting pan with meat side down.
  10. Drape bacon slices over the roast so the top and sides are covered with the bacon.
  11. Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
  12. (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
  13. I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.
Most Helpful

4 5

I like brined chicken so i thought i'd try this with a pork loin, since pork loin roast can easily turn out dry. Nice results BUT I brined my 4.5lb. roast for two hours, not the eight hours called for in the recipe. I also preheated my oven to 450 degrees and cooked the roast for about 15 minutes initially and then turned the temperature down to 250 degrees. I also did not salt the meat before putting into oven--the brining and the bacon add enough salt. Results: very moist roast.

5 5

Made this for Easter dinner today and it was a wild success. I was kind of nervous that it would be overdone by the time I got home since my loin was kind of small but it came out perfect. Used a small tenderloin instead of a rib roast. I didn't have a very properly sized dish to marinate in, so it wasn't completely covered with the brine. I just turned it periodically and that seemed to work fine, but next time I'll try to find a better dimensioned dish. (or just add a little more water) Thanks for the awesome recipe!

5 5

Huge hit with a large group. I tenderized the top of the meat just before placing the bacon on it. I had to cook it fast and thought it would be tough, but it was very tender, delicious and moist. Next time I cook it like the previous post outlined. Thanks for posting this excellent recipe.