Brined Pork Loin Roast

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.

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 8  cups water
• 1⁄4 cup coarse salt
• 3  tablespoons sugar
• 3  bay leaves
• 2  whole cloves
• 1  cinnamon stick
• 2  teaspoons whole black peppercorns
• 1  clove garlic, smashed
• 7  rib  pork loin roast (or whatever size your family needs)
•  salt and pepper, to taste.
• 6 -8  slices bacon (enough slices to cover the top of roast)

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.