Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) sugar

  2. 1/4 cup(s) kosher salt

  3. 2 tablespoon(s) coriander seeds

  4. 2 tablespoon(s) cracked black pepper

  5. 2 tablespoon(s) fennel seeds

  6. 2 tablespoon(s) cumin seeds

  7. 1 (peel from navel orange)

  8. white pith removed

  9. 1 (about 3 pounds)

  10. boneless pork loin roast , trimmed

  11. 4 clove(s)

  12. garlic , crushed with side of chef's knife

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 1 cup water with 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 3 cups ice until almost melted. Stir in 1 cup cold water.

  2. Place pork in large self-sealing plastic bag with garlic and brine. Seal bag, pressing out excess air. Place bag in bowl or small roasting pan and refrigerate 18 to 24 hours.

  3. When ready to cook pork, preheat oven to 400 degrees F. Remove pork from bag; discard brine (it's okay if some spices stick to pork). Place pork on rack in small roasting pan (14-inch by 10-inch). Insert meat thermometer into thickest part of pork. Roast about 1 hour to 1 hour 15 minutes or until thermometer reaches 150 degrees F (temperature will rise 5 to 10 degrees F upon standing). Transfer pork to cutting board and let stand 10 minutes to allow juices to set for easier slicing.


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