Pork Loin Roast - Brined 

Brine your pork loin roast and you will have meat that can be sliced so thin for sandwiches!

In two 12 inch cast iron skillets sear the roast on all sides. Heat your pans in the preheating oven. Preheat oven to 500*.

Sear the meat in the oven to keep all the splatters in there! On convection roast 500* sear about 15 minutes. Try not to crowd the meat or it will just release juice and not sear.

If it isn't quite seared move to the stovetop. It isn't quite so splattery now that it is hot.

Turn oven down and roast on convection 300* 30 minutes. Check temp. You want the FINAL temp to be 140*-145*. But stop at 130* to allow for carry-over heat, and the amount of time you want to hold the meat in a warm oven, which is 170* - so the meat can still overcook! Even on warm.
For a 10-12 lb pork loin roast-
~Make 6 c brine:
In medium pot boil together:
2 c water
2.5 oz sea salt
1.25 oz sugar
8 garlic cloves, smashed, peeled and cut in a few pieces
1/2 t peppercorns (I use tri color)
1/2 t red pepper flakes
1/2 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
3 bay leaves
1 sprig thyme, 1 medium sprig rosemary, 6 sage leaves (not the bitter stem)
1/2 yellow onion (peeled and sliced)
1 small carrot, sliced
1 small stalk celery, sliced
Simmer until salt and sugar have dissolved.
Remove from heat and add 1 qt cold water, part of it being ice so you can use it immediately instead of waiting for it to cool.

*If you don't have fresh spices, use dried. If you don't have them at all, the salt and sugar alone will improve the texture of your roast.

Cut the long loin into maybe 3 or 4 pieces to fit in your brining container.

Brine for 12-24 hours. When ready to cook rinse lightly and let dry on the counter up to an hour or so.

Rub it with olive oil, since it is such a lean roast.

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