How to Brine and Season Pork Loin Roast
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Pork Loin Roast can go either good or bad. The main thing a home cook has to contend with when making pork loin is that it has a tendency to be dry and tasteless. That’s why I’m going to show you how to brine and season a pork loin roast.
Brining is really easy and the secret to lean pork like pork loin and pork chops. When I served this at a dinner party the two things I heard were how tender and how flavorful this pork loin roast was.
How to Brine Pork Loin Roast
- 3 cups water
- 3 tablespoons sugar
- 3 tablespoons salt
- Herbs such as rosemary, thyme and sage
- Brine 45 minutes and then pat dry with paper towels prior to seasoning.
How to Season Pork Loin Roast
My favorite way to season pork loin roast is a mix of herbs, garlic and lemon zest. I cut into the pork making slits, so I could push my herb mixture in.
- Rosemary
- Thyme
- Sage
- Parsley
- Garlic
- Lemon Zest
- Salt, Pepper
- White Wine
- Chicken Broth
What Temperature is Pork Loin Roast Done
I used an oven probe and took the pork loin out at 150 degrees F. or 65 C. If the top doesn’t seemed browned enough, put it under the broiler for five minutes.
More Tips for Roasting Pork Loin
- Use a shallow pan without a rack.
- Baste the roast frequently.
- Start with a hot oven at 450 F. degrees, 230 degrees C. fat side up for ten minutes.
- Reduce oven to 325 degrees F. 160 C.
- Allow to rest before slicing.
More Spinach TIger Pork Recipes
Pork Loin Roast
Ingredients
- 2 pound pork loin roast
- 3 garlic cloves
- 3 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh sage chopped
- 1 lemon for zest
- salt
- black pepper
- 1 cup chicken broth or water
- 1 cup white wine
Brine
- 3 cups water
- 1/2 cup sugar
- 1/2 cup salt
- various herbs optional
Instructions
Brine
- Place pork in bowl long enough to fit all brining ingredients. You might have to add more water to fully submerge pork.
- Brine for 30 minutes, no more than 45.
Pork Loin
- Once brined, dry with paper towels.
- Preheat oven to 450 degrees F, 230 C.
- Make 6 to 8 slits in the pork to push the herbs into
- Make sure you chop herbs all together with garlic and lemon zest.
- Season pork with salt and pepper.
- Rub herb mixture all over, pushing herbs into the slits.
- Roast for twenty minutes; turn down heat to 325 F., 160 C.
- Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
- Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
- Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
- Slice across the grain. Serve with the juice.
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