Go Back
+ servings
Print Recipe
4 from 1 vote

Pork Loin Roast

How to Brine and Season a Pork loin roast for tenderness and flavor.
Prep Time15 minutes
Cook Time24 minutes
Brine Time45 minutes
Course: Entree
Cuisine: Italian
Keyword: pork loin
Servings: 8 servings


  • 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


  • 3 cups water
  • 1/2 cup sugar
  • 1/2 cup salt
  • various herbs optional



  • 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.