Linda’s Pork Loin Roast


You can buy boneless pork loins in long plastic bags for a very reasonable price.  There are no bones in these loins, so they are very easy to cut up into family size roasts.  You can also cut boneless pork chops to the thickness that you like.  I buy a large pork loin and cut it into 4 to 5 meal-size portions and then freeze these portions.  I usually save the end pieces and use for Chile Verde or Carnitas or Posole.



2-3 pound boneless pork loin
quart cool water
tablespoons sugar
tablespoons kosher salt
teaspoon Italian seasoning (optional)
Freshly ground black pepper


The roast will take about 2 hours to roast and needs to brine for at least 2 or 3 hours also.  Four to five hours before serving, make brine by mixing water, sugar, salt, and Italian seasoning if desired in a large bowl.  Mix well until salt and sugar dissolve.  Place the rinsed pork in the brine, cover and refrigerate for at least 2 hours, but no longer than 4 hours.


When ready to roast pork, heat oven to 350 degrees and remove pork from brine.  Pat pork dry and season outside of the meat with pepper, sage, and thyme.  Place on parchment covered cookie sheet and place in the oven.  Roast for 2 hours, or until pork reaches 160 degrees on a meat thermometer.  Remove from oven and let rest 15 minutes.  Wrap in foil while resting.  Slice thinly and serve. 


Serves 4.


The leftover pork makes excellent BBQ pork sandwiches if you slice it thinly and heat in your favorite BBQ sauce.  I usually use Kraft Hickory Smoke BBQ sauce.  Serve on buns.  I usually serve this with coleslaw and tater tots.