Brined Roasted Pork Loin
This is very simple and delicious.
- Glass or Plastic Bowl large enough to hold submerge the pork roast in the brine
- Roasting Pan
- 5-6 lb Pork Loin
- 2 part Water
- 1 part Apple Cider
- 1.7% weight of liquid and meat Salt
- .7% weight of liquid and meat Sugar
- 1/4 cup Melted Butter
- 1/4 cup Olive Oil
- You will want to brine your pork 24 to 48 hours prior to roasting.
- Add pork to your brine container and cover with water to determine the amount of water required to submerge to the pork. Sum the weight of the pork and the water. Using this weight calculate the amount of salt and sugar. Remove 1/3 of the weight of water and add that amount of apple cider and salt and sugar.
- Preheat oven to 450 degrees. Remove pork from brine, rinse and dry. Coat with butter and olive oil baste. Place in a roasting pan with fat side up. Cook at 450 degrees fro 15 minutes. Reduce temperature to 300 degrees and continue to cook for approximately 20 minutes per pound, until internal temperature reaches 140 degrees. Remove from oven and allow to rest for 20 minutes before carving.
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