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Brined Roast of Pork

This recipe yields a "Company Dinner" roast that is moist, flavorful and very tender. And the brining process works as well with beef, lamb or turkey as it does with pork. "


1/2 cup salt
1/2 cup sugar
1/2 gallon water
1 lemon, sliced
6 bay leaves
1 (3 lb) boneless pork loin


Prepare brine by heating 2 cups of water in microwave; stir in salt and sugar; mix until salt and sugar are completely dissolved. Place in large plastic container and add remaining water (one and one-half quart), lemon and bay leaves. Stir well. Add meat to the brine solution. Be sure that meat is completely submerged. Add up to one cup of water or, if necessary mix additional brine. Place in refrigerator for at least 36 hours, turning the meat once each day. When brining process in complete, preheat oven to 325 degrees. Rinse meat and pat dry. Rub meat with a small amount of olive oil and insert meat thermometer in thickest part of roast. Place in large covered roaster pan and bake 30 minutes per pound. Check meat every 30 minutes. If bottom of pan starts to burn, add a very small amount of water (adding too much water will prevent browning). Cook until meat thermometer registers 170° F. Allow to rest 10 minutes before carving.

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Nutritional Information
Per Serving

no nutrition information available

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