House brined oven roasted pork loin


Chef Brandon Douglas

Greenleaf Grill


1 gal Apple Cider Vinegar

2 gal Water

3 T Kosher Salt

½ cup Pickling Spice

2 cup Fresh Herbs (whole – Dill, Thyme, Basil, Rosemary, Tarragon & Mint)

Pork Loin:

1 tbsp Thyme, Fresh, Minced (Substitute Dry)

1-1/2 tsp Sage, Fresh, Chopped (Substitute Dry)

1-1/2 tsp Rosemary, Fresh, Chopped (Substitute Dry)

5 pound Pork Loin

1/2 tsp Spice, Pepper, Black, Ground

1 tsp Oil, Olive or Avocado

1/4 cup White Wine



1. Combine ingredients for bine in 5gal bucket. Brine Pork Loin for two days for best results. Remove from brine, and drain until dry.

2. Preheat oven to 300F. Lightly rub pork loin with olive oil cooking spray. Rub the Pork Loin with chopped fresh thyme, sage and rosemary. Sprinkle with cracked black pepper.

3. Wrap the turkey in foil and place in hotel pan. Add 1-inch of water to pan. Place in oven and bake for 1 hour or until internal temperature reaches 155F. Deglaze Pan with wine, reserve pan juices & add to gravy.

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