How To Brine a Pork Loin - Very Easy Method with Great Results
How To Brine a Pork Loin - Very Easy Method with Great Results is a easy American recipe that serves 4. 350 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 8 hrs 35 min | Cook: 1 hr 25 min | Total: 10 hrs 30 min
Cost: $8.97 total, $2.24 per serving
Ingredients
- 2.5 lb Pork Loin (bone‑in or boneless, trimmed)
- 0.75 cup Kosher Salt (for brine)
- 0.75 cup Granulated Sugar (for brine)
- 1 tablespoon Whole Peppercorns (for brine)
- 3 pieces Bay Leaves (for brine)
- 1 cup Ice Cubes (to cool brine quickly)
- 2 tablespoons Olive Oil (for roasting)
- 1 teaspoon Freshly Ground Black Pepper (for seasoning after brine)
- 1 teaspoon Salt (for seasoning after brine)
Instructions
Prepare brine packets
Open the commercial brine packets and cut each in half for easier handling.
Time: PT5M
Make the brine
In a large pot, combine 3/4 cup kosher salt, 3/4 cup granulated sugar, 1 tablespoon whole peppercorns, and 3 bay leaves with 2 quarts of water. Bring to a boil, stirring until salt and sugar dissolve.
Time: PT10M
Temperature: boiling
Cool the brine
Add 1 cup of ice cubes to the hot brine, stirring until the mixture is completely cooled.
Time: PT5M
Brine the pork
Place the pork loin in a deep pan and pour the cooled brine over it, ensuring the meat is fully submerged. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
Time: PT8H
Pat dry and season
Remove the pork from the brine, discard the brine, and pat the meat dry with paper towels. Rub the surface with 2 tablespoons olive oil, then season evenly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.
Time: PT5M
Preheat oven
Preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Roast the pork
Place the seasoned pork loin on a rack in the deep pan (or directly in the pan) and roast in the preheated oven for 1 hour 15 minutes, or until an instant‑read thermometer inserted into the thickest part reads 145°F.
Time: PT1H15M
Temperature: 425°F
Rest and serve
Remove the roast from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Gluten-Free, Low-Carb, Paleo-friendly
Ingredient Substitutions
- Instead of Kosher Salt: sea salt (same amount)
- Instead of Granulated Sugar: brown sugar
- Instead of Whole Peppercorns: cracked black pepper
- Instead of Bay Leaves: dried thyme
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Large Pot
- Measuring Cups
- Spoon or Whisk
- Deep Pan (Roasting Pan)
- Plastic Wrap
- Oven
- Meat Thermometer
- Cutting Board
- Chef's Knife
- Tongs (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Cooling the brine quickly with ice cubes
- Brining the pork for at least 8 hours
- Roasting at 425°F until internal temperature reaches 145°F
Chef Tips from the Video
- For extra flavor, add a few smashed garlic cloves and a sprig of rosemary to the brine.
- Sear the pork quickly in a hot skillet before roasting for a deeper crust.
- Slice the pork against the grain for maximum tenderness.
Troubleshooting
Brine didn’t cool before adding pork, leading to a warm brine.
Add more ice cubes or let the brine sit in an ice bath until it reaches room temperature before submerging the meat.
Pork roast is dry after cooking.
Make sure the pork was fully brined for the full time and do not over‑cook; remove from oven when internal temperature hits 145°F and let it rest.
Storage
Refrigerator: Store sliced pork in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brine the pork up to 24 hours in advance.
- The roasted pork can be sliced and stored in the refrigerator for quick meals.
- Reheat leftovers gently in the oven at 300°F to retain moisture.
Frequently Asked Questions
What is the cultural significance and history of brined pork loin in American home cooking?
Brining has long been used in American kitchens to keep larger cuts of meat moist, especially before the advent of modern ovens. The technique became popular in the Midwest where pork is a staple, allowing families to serve juicy roasts for holidays and Sunday dinners.
What regional variations of brined pork roast exist within United States cuisine?
In the South, cooks often add apple cider or brown sugar to the brine for a sweeter profile. In the Midwest, mustard seeds and garlic are common additions. The basic salt‑sugar brine shown here is the most neutral, adaptable version.
How is brined pork loin traditionally served in American holiday meals?
It is typically sliced thick, served alongside roasted vegetables, mashed potatoes, and gravy. Some families drizzle a light mustard or apple‑cider glaze over the slices for extra flavor.
What occasions or celebrations is brined pork loin traditionally associated with in American culture?
It is a popular centerpiece for Thanksgiving, Christmas, Easter, and family reunions, especially in regions where pork is a favored protein.
How does brined pork loin fit into the broader American comfort‑food tradition?
The juicy, tender texture achieved by brining aligns with the American preference for hearty, flavorful mains that pair well with classic sides like stuffing, green beans, and cornbread.
What are the authentic traditional ingredients for a classic American pork brine versus acceptable substitutes?
Traditional brine uses kosher salt, granulated sugar, peppercorns, and bay leaves. Substitutes can include sea salt for kosher salt, brown sugar for white sugar, and dried thyme or rosemary in place of bay leaves without drastically changing the flavor.
What other American dishes pair well with brined pork loin?
Serve it with classic sides such as creamy mashed potatoes, roasted Brussels sprouts, honey‑glazed carrots, or a simple apple‑cider coleslaw for a balanced plate.
What makes brined pork loin special or unique in American cuisine?
The brine infuses the meat with moisture and subtle seasoning, preventing the lean pork loin from drying out during high‑heat roasting—a common challenge in traditional American cooking.
What are the most common mistakes to avoid when making brined pork loin at home?
Common errors include not cooling the brine before adding the meat, under‑brining (less than 4 hours), over‑cooking past 145°F, and skipping the rest period, all of which can lead to dry or unsafe pork.
Why does this brined pork loin recipe use a high‑heat 425°F roast instead of a low‑and‑slow method?
A high oven temperature creates a caramelized crust while the brine ensures the interior stays juicy; low‑and‑slow cooking can work but may not develop the same flavorful bark on the surface.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on straightforward, budget‑friendly home cooking tutorials, often highlighting simple techniques like brining, one‑pan meals, and quick weeknight dinners.
How does the YouTube channel Old's Cool Kevmo's approach to American comfort food differ from other cooking channels?
Old's Cool Kevmo emphasizes minimal equipment, clear step‑by‑step narration, and practical tips such as using ice to cool brines quickly, making the channel especially accessible for beginner home cooks compared to more production‑heavy channels.
Last updated: August 29, 2026
