Basic Pork Loin Roast Brine (For 3–5 lb Roast)
This easy pork loin roast brine infuses the meat with deep flavor and moisture, ensuring a juicy, tender result every time. Made with salt, sugar, garlic, herbs, and spices, it’s the perfect preparation step for roasting pork to perfection.
Ingredients
- 8 cups 2 liters cold water
- 1/2 cup kosher salt
- 1/4 cup brown sugar or white sugar
- 2 bay leaves
- 1 tbsp black peppercorns
- 4 cloves garlic smashed
- 1 tsp dried thyme or a few fresh sprigs
- 1 tsp dried rosemary or a few fresh sprigs
- Optional: 1/2 tsp crushed red pepper flakes for subtle heat
- Optional: 1/2 cup apple cider vinegar or apple juice for a touch of acidity
Instructions
- n a large saucepan, combine 2 cups of the water with salt, sugar, and all aromatics. Heat just until the salt and sugar dissolve.
- Remove from heat. Add the remaining 6 cups of cold water to cool the brine down. (Add ice if needed — the brine must be cold before adding the pork.)
- Place the pork loin in a large resealable bag or container and pour the cooled brine over it. Ensure the meat is fully submerged.
- Cover and refrigerate for 8–12 hours, or overnight.
- Remove the pork from the brine, rinse under cold water, and pat completely dry before roasting.
Cooks Tips
Cooks Tips
After brining, let the pork air-dry in the fridge uncovered for 1–2 hours for better browning.
Don’t salt your rub or marinade after brining — it’s already seasoned internally.
Internal temperature for doneness: 145°F (63°C) followed by a 5–10 min rest.
Don’t salt your rub or marinade after brining — it’s already seasoned internally.
Internal temperature for doneness: 145°F (63°C) followed by a 5–10 min rest.
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