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.

After it is seared, roast in a shallow hotel pan so the convection can blow on all sides of the meat. Turn oven down and roast on convection 300* or less! 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.

***14-20 lb pork loin roast will brine in the 12 qt cambro with just 6 c brine.

~Very Easy Method:
~Roast just for sandwiches - you don't need to sear the meat since you will just be slicing it very thin. So rub with oil and roast covered in hotel pan at about 250*-300*. Check temp and roast only to 135* (be sure though that it does go to 140*-145* at some point). If reheating for serving, slice just before serving and don't let it set at 170* very long! It will lose all its beautiful juices!

The loin is so lean that it is not very good reheated or frozen. But you can make extras to julienne and bring to room temp to enjoy all its juicy goodness. Just do not try to heat it up, even into a casserole. It dries up like an overdone pork chop and it doesn't take on any flavorings from the casserole. Make the casserole and top it with meat as you serve it.
For 10-16 lbs 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 2-4 cups ice water 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.

Brine for 12-24 hours. When ready to cook 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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