Brined Roast Pork Loin with Smokin’ Summer Spice Dry Rub. Brined overnight to season the meat well and keep it juicy, then oven roasted covered in our own versatile dry rub.
This brined roast pork loin recipe came at the request of a reader who had seen our smoked version of this recipe. He lived in an apartment with no access to a smoker or even a grill, and asked if this would be good as an oven roasted recipe.
He already had our Smokin’ Summer Spice Dry Rub on hand and said, like me, he uses it on everything.
I assured him that it would be quite tasty, then thought,”Why not try it yourself?”
In fact, I had just bought a whole pork loin that comes in a cryovac pack. I normally buy them like this so that I can cut it into center loin chops or roasts.
Out of the single loin at around 20 bucks, I got 2 small roasts and a half dozen thick cut chops. That’s enough for 4 or 5 meals, so it’s quite budget friendly to buy it that way.
I brined it exactly as I have done many times before when putting it in my smoker. This time it simply went into a 350 degreeF oven for just under 90 minutes.
It came out very tasty indeed and was super juicy and tender.
One of the reasons I make this recipe all the time is for the leftovers. We love using it as cold cuts because it makes fantastic sandwiches and wraps.
I particularly love the leftovers for breakfast as well. I treat it like other breakfast meats and often serve it very lightly fried in butter with eggs.
Just this morning I decided to have brunch for one and served it on fried sourdough bread. I added fried eggs on top and fried tomatoes on the side. (Yes, I love a lot of pepper on my eggs.)
A dollop of sriracha sour cream was extra delicious with the whole thing. Try that yourself with the leftovers, you’ll be glad you did!
We have some great side dish inspiration too, including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 35 Best BBQ Side Dishes too.
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Brined Roast Pork Loin with Smokin' Summer Spice Dry Rub. Brined overnight to season the meat well and keep it juicy, then oven roasted covered in our own versatile dry rub.
- 4 pound center loin pork roast
- 4-6 tbsp Smokin' Summer Spice Barbecue Dry Rub (approximately, use as much as you like) See note.
For the brine
- 6 cups water
- ½ cup brown sugar
- 2 tsp salt
- 3 cloves chopped garlic
- 2 tbsp black peppercorns
- 2 fresh thyme sprigsInstructions
- Mix all of the brine ingredients together until the brown sugar and salt have dissolved.
- Place loin roast in a plastic or glass container and pour the brine over the top of the meat. The brine should cover the meat entirely.
- Place in the fridge and let stand for 24-48 hours.
- Pat the meat dry with paper towels.
- Liberally cover the loin roast with Summer Spice Dry Rub.
- You can then leave the roast for 2-8 hours before roasting if you like to let the flavour of the spices permeate the meat. How long is your choice.
- Roast uncovered at 350 degrees F for about 90 minutes depending on the size/thickness of the roast you are using.
- The best way to ensure your pork loin is fully cooked is to use a meat thermometer to ensure the center reaches 160 degrees F. Any higher than that, you risk losing moisture from the meat.
- Allow the roast to rest out of the oven for 15-20 minutes before slicing and serving.
Amount Per Serving Calories 581Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 165mgSodium 580mgCarbohydrates 12gFiber 1gSugar 10gProtein 43g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.