Roasted Herb Brined Pork Loin
![Roasted Herb Brined Pork Loin](/assets/images/recipes/picture/RoastedHerbBrinedPorkLoin.jpg)
- 3 lbs boneless pork loin
- 16 cups water
- 1 cup salt
- 1/2 cup sugar
- 3 tbsps whole peppercorns
- 1 garlic bulb, cut through the centre
- 1 lemon, cut through the centre
- 3 bay leaves
- 1 bunch of thyme
- 1 bunch of parsley
Combine water, salt, and sugar in a large pot. Bring to a boil to dissolve salt and sugar. Add in remaining ingredients, remove from heat and let cool completely. When brine is cold, add pork loin and refrigerate for 12 hours*. Remove loin and rinse well under cold water. Dry with kitchen towel. Return loin to fridge uncovered for 1-12 hours to ensure brine is evenly distributed before roasting. Preheat oven to 350°F. Roast until internal temperature reaches 150°F for medium or 170°F for well.
*Please note that the cook time mentioned above does not include the brining or refrigeration of the pork. Please allow up to 12 hours for each of these steps.