Roast Pork Loin

I'm always searching for easy to do, quick recipes that don't compromise on flavour. This recipe fit the bill with minimal fuss and preparation.   If you skip the brining, it can be at the table in an hour.  However,  the brining makes a lot of difference - it makes this cut of pork juicy and tender even when it oh so very lean.

Browned roast 

Roast Pork Loin with Apple Cranberry Sauce

2 1/2 - 3 lbs boneless pork loin (I used 3 lbs)

Pork Roast Recipe Adapted from America's Test Kitchen

1. Brine pork - (2 quarts water, 1/4 cup salt, 1/4 sugar for 1 1/2 -2 hours)
2. Tie the roast and let stand at room temperature covered loosely with plastic wrap for 30min-1hr.
3. Adjust oven rack to lower-middle and heat oven to 375F.
4. Pat  roast dry and season with salt and pepper. 
5. Heat oil till smoking and  brown the roast on all sides. 
6. I used a cast iron skillet so it goes direct into the oven if not, transfer roast to a 9-13inch baking dish.
7. Roast until the thickest part of the roast registers 135F, 50-70min turning the roast halfway. (Mine was done in 35min)
8. Transfer roast to a carving board and tent with foil until the pork reaches an internal temperature of 145F-150F (about 10min)

Apple Cranberry Sauce 

1 red delicious apple, sliced into small thin slices

1 green granny smith apple, sliced into small thin slices

1/2 cup sweetened apple sauce 

1/2 cup dried cranberries 

1/2 cup orange juice 

1. Throw everything into a pot and reduce.