Directions:
- Dissolve 1/4 c table salt in 2 qt cold water. Add pork loin and refrigerate 1 1/2 to 2 hours. Remove from brine, pat dry and leave on counter to come up to room temperature while you preheat oven to 350°F.
- Combine spices in a small bowl. Add oil and stir to make a paste. Smear roast with spice paste. Place in a roasting pan. Roast until meat thermometer registers 150F, 60-90 minutes. Remove meat to a warm platter and tent with a double layer of aluminum foil; let rest for 15 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.04 Kcal (415 kJ) | ||
| Calories from fat | 38.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 3860.82mg | 161% | |
| Potassium | 242.7mg | 5% | |
| Total Carbs | 1.15g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.22 Kcal (135 kJ) | ||
| Calories from fat | 12.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 7% | |
|---|---|---|---|
| Cholesterol | 12.18mg | 12% | |
| Sodium | 1256.14mg | 161% | |
| Potassium | 78.96mg | 5% | |
| Total Carbs | 0.37g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 4.13g | 25% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.3mg | 4% | |
* 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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