Brined Pork Loin

Brined Pork Loin

Serves 12
Meal type Main Dish


  • 4-5lb pork loin roast
  • 6 cups water
  • 1/2 cup salt
  • 1/2 cup Dark Brown Sugar
  • 2 Bay leaves
  • 1 handful peppercorns
  • 4 sprigs Thyme
  • 2 sprigs Rosemary


Step 1
Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely to room temperature.
Step 2
Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible.
Step 3
Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag. Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to
24 hours.
Step 4
Roast or grill to desired doneness. Let rest, slice and serve.