After doing a series of tests and comparisons, this is the recipe and method that I’ve found works best for brining pork loin.
- 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)
- 1–2 Tbsp. garlic powder (optional)
- 3 lb. pork loin roast
- In a medium-sized bowl or baking dish, stir together water and salt until salt is dissolved. Stir in garlic powder if using.
- Add the pork loin. Make sure it is fully submerged. If not, use a different container or make another batch of the brine solution.
- Transfer to the refrigerator and brine for 3-4 hours.
- Remove pork from brine. Discard brine. Pat pork loin dry with paper towels.
- 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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