For the brine:
16 Cups water
2 Cups sugar
2 Cups Kosher Salt
5 cloves of garlic, crushed
1 Tbsp Pickling Spices
For the pork loin:
1 fresh Pork Loin
6 Tbsp unsalted butter, melted
Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
Rinse the pork loin, discarding excess fat. Place in a deep bowl or pot. Pour the brine over the pork loin and refrigerate, covered, overnight.
Preheat oven to 350°F. Remove the loin from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
Place loin in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake. Open the foil and bake again for a nice browning color hours more, turning and coating with butter every 30 minutes with broth and the remaining 2 tablespoons butter, until the loin is golden brown and a meat thermometer inserted in the thickest part reads 145°F. Transfer the loin to a cutting board; let rest for 15 minutes before carving.
Try this brine recipe with chicken or turkey as well!