Directions:
- In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat.
- Turn off heat and cool completely.
- Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
- Preheat oven to 400 degrees F.
- Remove pork loin from the brine, rinse under cold water, and pat dry.
- Place pork in a roasting pan and roast at 400 degrees F for about 30 minutes; reduce heat to 350 degrees and roast for about 2 hours more, or until a meat thermometer reads 165 to 170 degrees F.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.28 Kcal (822 kJ) | ||
| Calories from fat | 51.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 1665.19mg | 69% | |
| Potassium | 245.36mg | 5% | |
| Total Carbs | 19.6g | 7% | |
| Sugars | 18.6g | 74% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 16.03g | 32% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.05 Kcal (256 kJ) | ||
| Calories from fat | 15.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 9% | |
|---|---|---|---|
| Cholesterol | 12.52mg | 13% | |
| Sodium | 517.95mg | 69% | |
| Potassium | 76.32mg | 5% | |
| Total Carbs | 6.1g | 7% | |
| Sugars | 5.79g | 74% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 4.99g | 32% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.2mg | 4% | |
| Calcium | 9.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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