Brining Pork Loin: A Simple Flavored Technique
- Matthew C. Walker
- 7 hours ago
- 4 min read
Pork loin is a lean cut, which makes it economical and versatile, but also easy to overcook and dry out if you’re not careful. A simple brine helps by allowing salt to penetrate the meat, improving moisture retention and seasoning it evenly throughout. Rather than just salting the surface, the brine allows salt to move into the meat, where it helps retain moisture while seasoning from the inside.
This flavored brine is designed specifically for pork loin roasts, whether the fat cap is left intact or trimmed away. The aromatics are subtle by design, they support the pork without committing it to a specific final dish, making the brined loin just as suitable for a straightforward roast as it is for leftovers later in the week.
At its core, this is still a basic salt-and-water brine. This type is referred to as a “wet” brine compared to “dry” brining that utilizes salt and other seasonings with no liquid. The added aromatics are there to support the pork, not overpower it. Think of them as background notes rather than a marinade. Subtle enough that the pork can still be used in a wide range of dishes, from simple roasts to leftovers that get sliced thin for sandwiches or repurposed later in the week.
At its core, this is a basic salt-and-water brine, often referred to as a “wet” brine to distinguish it from “dry” brining, which relies on salt and seasonings without added liquid. The aromatics here are intentionally restrained, they’re meant to support the pork rather than overpower it. Think of them as background notes instead of a marinade, subtle enough that the finished pork can be used in a wide range of dishes, from simple roasts to thinly sliced sandwiches or repurposed leftovers later in the week. They can also be skipped entirely, brining with just salt and water alone is enough to produce juicy, well-seasoned pork.
This brine is easy to remember, flexible, and forgiving. You can scale it up or down, swap out herbs based on what you have on hand, and adjust the timing depending on the size of the loin. The bigger the piece, the longer to brine it for. It’s meant to be practical first, flavorful second, and adaptable enough to fit into a regular home-cooking routine. These measurements work fine for a small section of pork loin roast in the 1-3 lb range. Larger portions of meat may require more brine or larger storage containers to fully submerge.
Equipment
Large stock pot
Mixing bowl
Sealable bag, at least 1 gallon in size
Ingredients
Salt
Water
(This recipe includes 1 large orange and several bay leaves)
Optional (If using aromatics and citrus)
Cutting board
Paring knife
Juicer or citrus reamer
Small bowl
Instructions- Brining Pork Loin
The most important part of this brine is getting the ratio of salt to liquid correct. We use 1 cup of salt for every gallon of water. In practice, we’ll use less than a full gallon, but it’s easier to make slightly more brine than needed than to come up short.
At its simplest, this brine can be made with just water and salt. In this specific case, optional aromatics are included, and the brine is briefly brought to a boil and simmered to rehydrate dried bay leaves and gently extract their flavor as well as the remaining orange peels after juicing. After boiling, the brine is cooled completely before use. The goal is subtle background seasoning rather than a strongly flavored marinade. However, it is possible to use other seasonings and aromatics if desired when brining pork loin.
Start by adding slightly less than one gallon of water to a large stockpot and place it over high heat. The final brine ratio is 1 gallon of water to 1 cup of salt, but because this brine will be cooled with ice for immediate use, beginning with less water allows the melting ice to dilute the brine to the correct final concentration.
While the water is heating, add 2–3 dried bay leaves. This amount keeps the flavor light and subtle without becoming overly bay-forward. Add 1 cup of salt and stir until fully dissolved.
Slice one to two oranges and juice them, reserving the juice for later. Add the spent peels to the stockpot if desired. Bring the water to a full boil, then reduce the heat and simmer gently for 20 minutes to rehydrate the bay leaves and extract their aroma.
The finished brine should be a very light tea color, or slightly off-white, with only a faint bay aroma noticeable in the air. At this point, remove the bay leaves and orange peels. Add enough ice to bring the brine down to room temperature before using.
Do not add the pork while the brine is hot. If the liquid is too warm, it can begin to cook the exterior of the meat rather than properly brine it.
To transfer the brine into the bag cleanly, place a large zip-top bag inside a mixing bowl and fold the edges of the bag outward to widen the opening. Set the pork loin inside the bag, pour in the juice from the oranges and then carefully pour the cooled brine from the stockpot into the bag until the pork is completely submerged. The meat should be fully covered with liquid.
Seal the bag securely and return it to the mixing bowl to guard against leaks. Refrigerate while brining. An overnight brine works well for most pork loins. Avoid brining longer than 24 hours, as extended brining can alter the texture of the muscle fibers and make the meat overly salty.
When ready to cook, remove the pork loin from the brine. The surface will be wet, so if you plan to sear the meat or encourage browning through the Maillard reaction, pat it thoroughly dry first. Excess surface moisture will otherwise need to steam off before browning can occur.
