Savory Slow-Roasted Brined Pork Loin
Experience the ultimate in comfort food with this Savory Slow-Roasted Brined Pork Loin. Infused with a meticulously crafted brine, this roast is tender, juicy, and bursting with flavor. Allow the pork to marinate overnight, absorbing the aromatic notes of bay leaves, cinnamon, and garlic. The low-and-slow cooking method at 250 degrees ensures even cooking and keeps the meat moist and succulent. Perfectly draped with crispy bacon, it's an impressive centerpiece for any family gathering or Sunday dinner. Pair it with creamy garlic mashed potatoes and sweet Sauerkraut with Apples (#53036) for a delightful meal that will leave your guests raving. This recipe has been a cherished favorite in our household, and I can’t wait for you to try it!
6
Servings
200
Calories
12
Ingredients
Ingredients
water
8 cups (None)
coarse salt
1/4 cup (None)
sugar
3 tablespoons (None)
bay leaves
3 (None)
whole cloves
2 (None)
cinnamon stick
1 (None)
whole black peppercorns
2 teaspoons (None)
garlic
1 clove (smashed)
pork loin roast
7 ribs (or as needed) (None)
salt
to taste (None)
black pepper
to taste (None)
bacon
6-8 slices (enough to cover the top of the roast)
Instructions
1
In a large pot, bring the water, coarse salt, and sugar to a boil, stirring until dissolved.
2
Add the bay leaves, whole cloves, cinnamon stick, peppercorns, and smashed garlic to the pot.
3
Reduce heat and let the brine simmer for 5 minutes before removing from heat. Allow it to cool to room temperature.
4
Once the brine has cooled, pour it over the pork loin roast in a large dish or resealable plastic bag. Ensure the meat is fully submerged and marinate for a minimum of 8 hours, preferably overnight in the refrigerator.
5
After marinating, drain the roast and preheat your oven to 250 degrees F (120 degrees C).
6
Season the pork loin with salt and black pepper to taste. Place the roast in a roasting pan with the meat side facing down.
7
Drape the bacon slices over the top and sides of the pork roast, ensuring it’s well covered.
8
Bake in the preheated oven until the internal temperature of the pork reaches 140 degrees F (60 degrees C), which should take approximately 2 hours or more, depending on the size of your roast.
9
Once cooked, remove the roast from the oven and let it rest for about 20 minutes before slicing.
10
For easy slicing, place the roast with the meat side down and ribs up, and use an electric knife to carve between the rib bones.
Nutrition Information
12g
Fat
3g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Roasted Brined Pork Loin?
It is a tender and juicy pork roast that is marinated overnight in a custom brine and slow-cooked for maximum flavor.
What cut of meat is used in this recipe?
The recipe calls for a pork loin roast, specifically one with 7 ribs or as needed.
How long should the pork be brined?
The pork should be brined for a minimum of 8 hours, though overnight in the refrigerator is preferred.
What is the recommended oven temperature?
The oven should be preheated to 250 degrees F (120 degrees C) for a low-and-slow roasting process.
What are the main components of the brine?
The brine is made of water, coarse salt, sugar, bay leaves, cloves, a cinnamon stick, peppercorns, and smashed garlic.
Why is bacon added to the top of the roast?
Bacon slices are draped over the pork to add moisture and flavor while creating a crispy exterior.
What is the goal internal temperature for the pork?
The internal temperature of the pork should reach 140 degrees F (60 degrees C).
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
Can the marinating time be shorter than 8 hours?
For the best texture and flavor infusion, at least 8 hours is required.
How many calories are in one serving?
There are 200 calories per serving.
What is the protein content per serving?
Each serving provides 18g of protein.
Is there any sugar in the recipe?
Yes, the brine uses 3 tablespoons of sugar, and there are 3g of carbohydrates per serving.
How should I slice the finished roast?
Place the roast meat side down with ribs up and use an electric knife to carve between the rib bones.
Why is the roast cooked at such a low temperature?
The low temperature of 250 degrees ensures even cooking and keeps the meat moist and succulent.
What type of salt is best for the brine?
The recipe specifically calls for 1/4 cup of coarse salt for the brine solution.
Do I need to rest the meat after it comes out of the oven?
Yes, you should let the roast rest for about 20 minutes before slicing to retain juices.
What side dishes are recommended for this meal?
It pairs perfectly with creamy garlic mashed potatoes and sweet Sauerkraut with Apples.
How many garlic cloves are used?
The recipe uses 1 smashed garlic clove in the brine mixture.
How long does the actual roasting take?
It takes approximately 2 hours or more, depending on the size of your specific roast.
Should the brine be hot when I add the pork?
No, you must allow the brine to cool to room temperature before pouring it over the pork.
Do I need to season the pork after brining?
Yes, after draining the brine, season the roast with salt and black pepper to taste before cooking.
How should the roast be positioned in the pan?
The roast should be placed in the roasting pan with the meat side facing down.
What aromatics are in the brine?
The brine includes 3 bay leaves, 2 whole cloves, and 1 cinnamon stick.
How many bacon slices are needed?
You will need 6-8 slices, or enough to fully cover the top of the roast.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and is ideal for a family gathering or Sunday dinner.
What is the total fat content?
There are 12g of fat per serving.
Can I use an electric knife for carving?
Yes, an electric knife is recommended for easy slicing between the rib bones.
Do I need to boil the brine ingredients?
Yes, you should bring the water, salt, and sugar to a boil and then simmer with spices for 5 minutes.
How many whole black peppercorns are used?
The recipe uses 2 teaspoons of whole black peppercorns.
Is the pork fully submerged while marinating?
Yes, ensure the meat is fully submerged in the brine in a large dish or resealable bag.