Brined Roast Pork Loin with Smokin' Summer Spice Dry Rub

Step 1

Mix all of the brine ingredients together until the brown sugar and salt have dissolved.

Step 2

Place loin roast in a plastic or glass container and pour the brine over the top of the meat. The brine should cover the meat entirely.

Step 3

Place in the fridge and let stand for 24-48 hours.

Step 4

Pat the meat dry with paper towels.

Step 5

Liberally cover the loin roast with Summer Spice Dry Rub.

Step 6

You can then leave the roast for 2-8 hours before roasting if you like to let the flavour of the spices permeate the meat. How long is your choice.

Step 7

Roast uncovered at 350 degrees F for about 90 minutes depending on the size/thickness of the roast you are using.

Step 8

The best way to ensure your pork loin is fully cooked is to use a meat thermometer to ensure the center reaches 160 degrees F. Any higher than that, you risk losing moisture from the meat.

Step 9

Allow the roast to rest out of the oven for 15-20 minutes before slicing and serving.