Brined Pork Roast

​4 cups water
1/3 cup salt
2 tablespoons sugar
2 tablespoons peppercorns
1 tablespoon oregano
2 bay leaves
3 cloves garlic, unpeeled, smashed
1 small onion, unpeeled, sliced into wedges
1 ½ pounds boneless pork loin roast
 
1.  Microwave water in a glass measuring cup until warm.  Whisk in salt and sugar until dissolved.  Add peppercorns, oregano, and bay leaves.  Transfer to a gallon-sized ziptop bag; add garlic, onion and roast.  Arrange to completely submerge meat.  Refrigerate for 4-8 hours.
 
2. Line a roasting pan with foil and fit with roasting rack. Drain roast, pat dry and place in rack. Let stand at room temperature for 30 minutes. Preheat oven to 375 degrees.
 
3. Roast in preheated oven until a thermometer reads 145 degrees; let stand for ten minutes before slicing.
 
Revised October 2017