This year alone, Meal Prep Warrior has made 4 Pork Roasts weighing at least 10 lbs a piece - thats some serious meat for being only 2 weeks into the New Year. How are we not tired of it, you ask? Well, we’re all about the brine.
Brine, you say? Yes - a brine. Most folks only brine once a year (yay thanksgiving!), but brining is definitely not just for turkeys! So what exactly is a brine? A brine is basically a solution of salt and water.
Now, I know what you’re thinking - how exactly does this guarantee that pork loin to come out of that roasting pan nice and moist? Well folks, think of the pork loin as a sponge. If you don’t add any water to the sponge, its basically a dry... sponge. If you run little bit of water over the sponge, it’ll be damp with some moisture (if you haven't figured it out, this is a metaphor for dry pork with some sauce over it - dried pork is still dried pork, people). If you let the sponge sit in a bowl of water, it’ll absorb the maximum amount of water it possibly can and it’ll be nice and full. The same concept stands true for not-so-little piggy.
Without getting too sciencey on you, the salty water allows the pork loin to take in the maximum amount of moisture possible so that when you go to roast, instead of losing the 30% of moisture (that’s inevitable!), you’ll only lose 15%.
So how do we get our brine on, you ask? Well... most people say to brine for a couple of hours. We say, why stop at a couple when you can go all night? We let our pork loin get nice and comfy in our not-so-top-secret brine for at least 6-8 hours and we have not had one dry roast. Ever.
Moral of the story is - brine your pigs. Dry pork is illegal (jk, but wouldn’t that be hilarious?).
