Brined & Roasted Pork Loin

Steps

• 1

  Start with the Brine

  Dissolve the Celtic Sea Salt® Savory Brine Blend in 1 quart of warm water in a container large enough to submerge the loin in. Add a heaped quart of ice to cool down the brine, then add the loin, weighing it down with a plate if needed. (It should be submerged in the brine. If it isn’t, add enough cool water to cover.) Cover and refrigerate for 4 hours. (If you have time, remove from the brine and place on a wire rack set in a sheet tray and refrigerate uncovered 12 to 24 hours to air dry for better browning.)

• 2

  Warm the Oven

  Heat the oven to 250F.

• 3

  Build a Golden Crust

  Heat a large high-sided skillet or roasting pan over medium, add enough oil to generously coat the bottom, then add the loin, fat side down. Increase the heat to high and cook until browned. Rotate to brown all sides then transfer to a plate.

• 4

  Roast with Seasonal Flavor

  Add the onions, apples, and celery to the pan. Season with Celtic Sea Salt® Savory Brine Blend to taste. Cook, stirring frequently, until the onions are wilted and browned along the edges. Add the vinegar, honey and ½ cup water. Nestle the pork among the vegetables and place in the oven to roast until the internal temperature reads 140F, about 1 ½ hours. 

• Rest, Slice & Serve

  Transfer the pork to a cutting board to rest. While the pork rests, heat the broiler to high. Return the skillet of vegetables under the broiler to get some char. Cut the loin into thick slices and arrange on top of the vegetables. Lightly season the cut side of each slice with Celtic Sea Salt® Savory Brine Blend and serve.