HOW TO BRINE and COOK PORK LOIN

Pork Loin Perfection: A Recipe Born from Brine and Bliss

I have made this several times since I first saw this. I put some my own twists of course and cook on a pellet smoker. It is phenomenal. Thank you–Michael Holtz

This recipe is here to banish those dry, disappointing dinners to the dustbin of culinary history.  The secret weapon? A simple brine.  Yes, you heard that right, a brine!  Brining this beautiful cut of meat infuses it with flavor and keeps it incredibly moist, no matter how you cook it.

HOW TO BRINE and COOK PORK LOIN

Ingredients

The ingredients for the brine are:

• 4 cups or 1 liter of water

• 1 and 1/3 cups or 110 grams of salt

• 1 and 1/3 cups or 85 grams of sugar

• 1 teaspoon of granulated garlic

• 1 teaspoon of granulated onion

• 1 teaspoon of thyme

• 5 black pepper kernels

• 1 bay leaf

• 2 tablespoons of soy sauce

The ingredients for pork loin are:

• 1.6 lbs or 0.75 kilograms of pork loin

• Dijon mustard

• Cajun seasoning

Other ingredients:

• Ice

• Paper towels

Note: Do not add salt to the seasoning since the pork is already salted from the brine.

Directions

1. Combine dry ingredients: In a small pot, add the salt, sugar, granulated garlic, granulated onion, thyme, peppercorns, and bay leaf.

2. Bring to a simmer:  Pour in the 1 liter of water and heat over medium heat until the mixture simmers and the salt and sugar dissolve.

3. Steep the flavors:  Remove the pot from the heat and let the brine sit for 5 minutes to allow the flavors to infuse.

4. Cool the brine:  Add the ice to the brine solution and stir until the ice melts. Let the brine cool completely to room temperature before using. Tip: The cooled brine can be stored in the refrigerator for up to 24 hours before using.

5. Trim pork loin by removing any silver skin and excess fat.
   

6. Place pork loin in cooled brine solution and set a timer for 3 hours

7. When time has elapsed remove pork loin from the brine and pat dry using paper towels

8. Preheat the oven:  Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

9. Season the pork loin:  Rub all sides of the pork loin with Dijon mustard. Then, liberally coat the entire surface with your chosen Cajun seasoning.

10. Roast the pork loin:  Place the seasoned pork loin in a roasting pan, ideally on a rack. Roast in the preheated oven until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius), about 35 minutes (cooking time may vary depending on the size of the pork loin).
    

(Optional Step: Add vegetables like potatoes, carrots, or onions to the roasting pan around the pork loin)

1. Rest and slice:  Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute for a more flavorful and tender result.

This recipe is a delicious and versatile way to cook pork loin. With the help of the brine, you're guaranteed a juicy and flavorful result every time!