What is easier or tastier that a juicy pork loin, perfectly roasted and then topped with a sweet, flavorful glaze? Not much! The pork is brined in a salt water mixture and will guarantee juicy, tender and flavorful meat every time. If your pork is enhanced already, do not brine. You may choose any glaze you like, we love the flavor combinations of the pork and sweet apricots, but a cherry glaze, cranberry- orange or apple would be fantastic as well. A classic meal that is easily rounded out with a few simple sides, we served pan sauteed green beans and a brown rice with lemon, thyme and Parmesan. So good, so simple with fantastic flavors.
1 (3-pound) boneless pork loin, tied at even intervals
Salt and pepper
1 TBS vegetable oil
1 cup apricot jam
2 TBS lemon juice
1/2 cup water, separated
Salt water brine
3 TBS table salt
3 TBS sugar
2 quarts water
Directions:Dissolve salt and sugar into 2 quarts water in a large bowl (one that can accommodate the roast and brine). Submerge the meat completely in the brine, cover and refrigerate for 1 hour. Remove the meat, rinse, pat dry, trim off any excess fat or silver skin and tie with kitchen twine at even intervals if your meat did not come tied from the butcher. Let pork sit at room temperature, covered, for 30 minutes or up to 1 hour prior to roasting.
Heat oven to 375 degrees. Pat the pork down with paper towels again and season generously with salt and pepper. Heat vegetable oil in a large skillet or dutch oven over medium-high heat until just smoking. Brown the roast on all sides, about 10 minutes. Transfer meat to a 13×9-inch baking dish.
Roast pork until the center registers 135 degrees in an instant-read thermometer, 50-70 minutes, flipping it over halfway through the roasting time. Prepare glaze if using when there is 20 minutes left of roasting. Combine jam, lemon juice and 1/4 cup water in small saucepan over medium heat. Stir until hot and glaze has thinned. During the last 15 minutes of roasting, brush the glaze over the pork, add remaining 1/4 cup water to bottom of pan to prevent burning.
Remove from oven, cover pork with foil and let rest for 5-10 minutes, until internal temperature reaches 145-150 degrees. Remove the twine and cut into 1-4-inch thick slices. Spoon additional glaze over meat.