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    You are in: Home / Recipes / Brined Pork Loin Roast Recipe
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    Brined Pork Loin Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    DDW's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 02, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brined Pork Loin Roast

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 92.7
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 1.8 g
    Cholesterol 8.1 mg
    Sodium 7187.7 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.0 g
    Sugars 9.4 g
    Protein 1.4 g

    The following items or measurements are not included:


    pork loin roast

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