Brined Pork Loin Roast
Transform your dinner table with this irresistibly flavorful Brined Pork Loin Roast—a recipe that combines tender, juicy meat with a perfectly seasoned crust. The secret lies in the overnight brining process, where the pork absorbs a symphony of flavors from kosher salt, brown sugar, garlic, peppercorns, and fresh rosemary, ensuring every bite is moist and succulent. After the brine works its magic, the roast is rubbed with olive oil, paprika, and freshly ground black pepper, then roasted to perfection for a golden, aromatic finish. Ideal for a hearty family dinner or an impressive holiday centerpiece, this brined pork loin pairs beautifully with roasted vegetables or creamy mashed potatoes. Perfectly seasoned and cooked to temperature, this dish is your go-to for achieving exquisite flavor and texture with minimal effort.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 8 cups Water
- 0.5 cups Kosher salt
- 0.25 cups Brown sugar
- 4 cloves Garlic cloves, smashed
- 2 tablespoons Peppercorns
- 2 whole Bay leaves
- 1 tablespoon Rosemary, fresh and chopped
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
Instructions
In a large pot, combine water, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar are dissolved. Remove from heat and allow the brine to cool to room temperature.
Add smashed garlic cloves, peppercorns, bay leaves, and chopped rosemary to the brine. Stir to combine.
Place the pork loin roast in a large bowl or resealable plastic bag. Pour the cooled brine over the pork, ensuring it is fully submerged. Cover and refrigerate for at least 8 hours or overnight.
Preheat your oven to 375°F (190°C). Remove the pork from the brine and rinse under cold water to remove excess salt. Pat dry with paper towels.
Rub the pork loin with olive oil, then season with ground black pepper and paprika. Ensure the roast is evenly coated with the seasoning.
Place the pork loin on a roasting rack inside a roasting pan. Insert a meat thermometer into the thickest part of the roast.
Roast the pork in the preheated oven for approximately 70-80 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before slicing.
Slice the pork loin into 1/2-inch thick pieces and serve alongside your favorite sides.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 9083 mg | 395% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
