Slices from four brined and cooked pork loins on a cutting board.

Recipe: How to Brine Pork Loin

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Brine Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Brine
  • Cuisine: American


After doing a series of tests and comparisons, this is the recipe and method that I’ve found works best for brining pork loin.


Units Scale
  • 4 cups cold water
  • 6 tablespoons Diamond Crystal kosher salt (OR 4 and 1/2 tablespoons Morton’s kosher salt OR 3 tablespoons fine or table salt)
  • 12 Tbsp. garlic powder (optional)
  • 3 lb. pork loin roast


  1. In a medium-sized bowl or baking dish, stir together water and salt until salt is dissolved. Stir in garlic powder if using.
  2. Add the pork loin. Make sure it is fully submerged. If not, use a different container or make another batch of the brine solution.
  3. Transfer to the refrigerator and brine for 3-4 hours.
  4. Remove pork from brine. Discard brine. Pat pork loin dry with paper towels.
  5. Cook the pork immediately (try this baked pork loin or grilled pork loin recipe), or refrigerate covered for 3 days, or wrap well for the freezer and freeze for up to 2 months, and then cook. You won’t need to season with additional salt before cooking.

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