Best Oven Roasted Pork Loin

Pork brine (24hrs)

6 cups water

1/2 cup salt

1/2 cup brown sugar

Instruction

1. Add sugar and salt to hot water until dissolved then add ice to chill

2. Cut fat off the loin and add to the brine in a water cooler add more ice to stay chill for 24hrs.

INGREDIENTS

pork loin roast, 2-3lbs., boneless

1 tbs kosher salt

1 tbs Worcestershire sauce

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp rosemary, dried and crushed

1  tsp black pepper, ground

INSTRUCTIONS

(Rinse brine and pat the loin dry)

1. Mix all dry ingredients in a small bowl and set aside.
2. Trim any excess fat from top of pork loin roast. Place roast a wire rack lined jelly roll pan coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
3. Cover with foil and let sit for 1hr to get to room temperature.
4. Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
5. Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
6. After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.

Gravy: 

2 TBS Butter

2 TBS Flour 

1 cup Chicken Broth

pan juices

In a sauce pan over medium heat, melt 2 tablespoons of butter and whisk with 2 tablespoons of flour, add the pan juices and 1 cup of chicken broth. Continue to whisk over medium heat to get any lumps out. Then reduce heat and simmer for about 5-10 minutes until sauce reduces. It will continue to thicken when removed from heat.

Source: Recipe Teacher