Spice Brined Pork Loin

Brining in a blend of kosher salt, sugar, and spices infuses this pork with wonderful flavor and keeps it tender and juicy. Allow the pork to soak in the brine for 18 to 24 hours before roasting.

2 cups cold water

1⁄4 cup sugar

1⁄4 cup kosher salt

2 tablespoons coriander seeds

2 tablespoons cracked black pepper

2 tablespoons fennel seeds

2 tablespoons cumin seeds peel from 1 navel orange, white pith removed

3 cups ice

1 boneless pork loin roast (about 3 pounds), trimmed

4 garlic cloves, crushed with side of chef’s knife

• In 2-quart saucepan, heat 1 cup water, sugar, salt, coriander, pepper, fennel, cumin, and orange peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in ice until almost melted. Stir in remaining cup water.
• Place pork in large zip-tight plastic bag. Add garlic and brine; seal bag, pressing out excess air. Place bag in large bowl or small roasting pan and refrigerate 18 to 24 hours.
• When ready to cook pork, preheat oven to 400°F. Remove pork from bag; discard brine (it’s alright if some spices stick to pork). Place roast on rack in medium roasting pan (14" by 10"). Roast pork 1 hour to 1 hour 15 minutes or until meat thermometer inserted into center of roast reaches 150°F. Internal temperature of meat will rise to 160°F upon standing. Transfer pork to cutting board and let stand 10 minutes to allow juices to set for easier slicing.

Prep: 20 minutes plus marinating 18 to 24 hours

Roast: 1 hour