Pork Roast

1 cup water

1/4 cup each salt and sugar

1 heaping tsp pickling spices

3 cups apple juice or water

4 1/2 lb pork loin roast

1 tbsp vegetable oil

The day before making the roast, boil 1 cup water in a 2 qt saucepan. Stir in the salt, sugar and

pickling spices. Bring to a boil and cook for 1 minute or until sugar dissolves. Remove

from heat. Cool 5 minutes.

Add apple juice to the pickling liquid. Combine brine with port in a large ziptop bag or lidded

container. Refrigerate overnight.

Heat oven to 375 degrees. Remove pork from brine, rinse and pat dry with paper towels. Rub oil over entire roast.

Heat a large skillet over medium high heat. Place pork in pan and cook on all sides until brown.

Transfer to a roasting pan and cook for 55-60 minutes or until temperature reaches 155 degrees.

Remove from pan from oven and cover with foil; let rest for 15 minutes.