-
1
Note the pork requires a minimum 8 hours of inactive time to brine.
-
2
For the brine: 1.
-
3
Combine water, salt, sugar, bay leaf, peppercorns, fennel seeds, and rosemary sprig in a large pot (make sure its big enough to fit your roast into).
-
4
2.
-
5
Heat over medium heat, stirring occasionally, until sugar and salt have dissolved.
-
6
Remove from heat.
-
7
3.
-
8
Add the lemon, chopped onion, and peeled and smashed garlic.
-
9
4.
-
10
Put the ice cubes into a 2 cup measure.
-
11
Then add cold water and fill in around the ice.
-
12
5.
-
13
Add the water/ice to the pot.
-
14
Stir to combine and cool (see note).
-
15
6.
-
16
Add the pork loin roast to the cooled brine.
-
17
7.
-
18
Put it into the refrigerator to brine for 8-10 hours.
-
19
Flip the roast over halfway through the time.
-
20
For the vegetables: 1.
-
21
Peel the carrots and cut into large chunks.
-
22
Place in a large mixing bowl.
-
23
2.
-
24
Wash the potatoes and put them in the bowl.
-
25
3.
-
26
Add the chopped rosemary, salt, pepper, and a drizzle or two of olive oil to the bowl.
-
27
Stir to combine.
-
28
4.
-
29
Add the quartered onion and the peeled garlic cloves.
-
30
Stir once, trying not to break apart the onion.
-
31
For the preparation: 1.
-
32
Preheat your oven to 350 F. 2.
-
33
Remove the roast from brine scraping off anything that sticks to it.
-
34
3.
-
35
Place the roast fat side up in the center of a parchment paper covered rimmed sheet pan.
-
36
4.
-
37
Mix together the rub ingredients and sprinkle over the roast.
-
38
5.
-
39
Dump the vegetables around the roast.
-
40
Spread them out in an even layer.
-
41
6.
-
42
Cook the roast for about 20 minutes per pound until in the internal temperature is 145 F. 7.
-
43
Remove the roast from the oven and allow to rest for 15 minutes before slicing and serving.
-
44
Note: You can make the brine ahead of time and store in the refrigerator for 24 hours before adding the roast and brining it.
