Brined Pork Loin Roast

READY IN: 3hrs 20mins
Recipe by DDW7976

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.

Top Review by Chef Willa

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.

Ingredients Nutrition

Directions

  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.

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