Brined Pork Loin Recipe

 I love pork loin. I have been cooking it for years. I have never brined though, so taking this on was a challenge for me and a learning experience. I had to read up on how to make a brine and what to do with it. I learned a lot during this process. I was a bit afraid. Had I not only never brined anything, I had never eaten anything that had been brined (as far as I know). I didn’t quite know what to expect. I had heard of brining turkeys for Thanksgiving, but never a pork chop or loin. I am always up for trying new things! I dove right in, and I mean right in!

Brined Pork Loin

I was making this for my friend’s birthday dinner. I warned him in advance this was a total test and if it didn’t turn out we would go out for dinner. Lucky for me that it not only turned out, it tasted great! It was approved by the birthday boy to come to the oinkcooking blog! So here it is!

Brined Pork Loin

Serves: 4
Prep Time: 20 min plus 24-48 hours
Cook Time: 65 minutes
 

Ingredients:

1/2 cup kosher or sea salt
2/3 cup molasses
10 sprigs rosemary
10 to 12 sprigs thyme
1 cup water to boil
8 cups water cold

Brine ingredients

 

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Directions:

For The Brine:
Boil Water and add salt and molasses. Boil until salt and molasses are dissolved. In a separate bowl add the 8 cups of water.

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Crush the rosemary and thyme in your hands to release the oils and stick into the water. Once the salt and molasses are dissolved in the boiling water add to the cold water mixture and place in the refrigerator until completely chilled. Once the brine is completely cooled, add the pork loin and completely submerge. If you need to put a plate on top to keep the pork loin submerged, do it. Alternatively, you can place the brine and pork loin into a Ziploc bag and seal. Brine for at least 24 hours up to 48 hours.

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To Cook:
Preheat an oven to 450°.

Once the pork loin is brined, take it out of the brine liquid and dry off with a paper towel.

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Heat a cast-iron skillet on the stove and place the pork loin into it. Brown on all sides approximately 5 min per side.

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Place pork loin into oven and cook for about 45 minutes until internal temperature is 145° – 165°.

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Let rest 3-5 minutes. Slice and serve.

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Brined Pork Loin
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Cook Time
1 hr 5 min
Cook Time
1 hr 5 min
Ingredients
  1. 1/2 cup kosher or sea salt
  2. 2/3 cup molasses
  3. 10 sprigs rosemary
  4. 10 to 12 sprigs thyme
  5. 1 cup water to boil
  6. 8 cups water cold
For The Brine
  1. Boil Water and add salt and molasses. Boil until salt and molasses are dissolved. In a separate bowl add the 8 cups of water. Crush the rosemary and thyme in your hands to release the oils and stick into the water. Once the salt and molasses are dissolved in the boiling water add to the cold water mixture and place in the refrigerator until completely chilled.
  2. Once the brine is completely cooled, add the pork loin and completely submerge. If you need to put a plate on topto keep the pork loin submerged do it. Alternatively, you can place the brine and pork loin into a Ziploc bag and seal. Brine for at least 24 hours up to 48 hours.
To Cook
  1. Preheat an oven to 450°.
  2. Once the pork loin is brined, take it out of the brine liquid and dry off with a paper towel. Heat a cast-iron skillet on the stove and place the pork loin into it. Brown on all sides approximately 5 min per side.
  3. Place pork loin into oven and cook for about 45 minutes until internal temperature is 145° - 165°. Let rest 3-5 minutes. Slice and serve.
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Notes:

I served this with some garlic roasted potato wedges and steamed broccoli.

 

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