PORK LOIN ROAST (Recipe by Susan Richards – from the RS Christmas Dinner)

1 boneless Pork Loin Roast (with a little fat on top)

½ cup Sugar (for brining)

½ cup Salt (for brining)

Rosemary, chopped

Thyme, chopped



Seasoned Salt


Brine the roast:  The night before, place roast in large pot with ½ cup salt and ½ cup sugar.  Cover with water and let it soak overnight in a very cold place ( I put it in my garage).


Remove from the brine and pat dry.  Sprinkle top of roast with chopped rosemary, thyme, salt, pepper, and seasoned salt.  (The herbs are optional)


Roast uncovered at 425 for 15 min. and then turn oven down to 325.  It takes about 20 to 25 min. per pound.


Remove from oven and let rest at least 15 min. before slicing.  Pour drippings over the meat when serving.


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