Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Pork loin is a great way to feed a crowd, without a whole lot of effort or undue expense. Unless it's done right, though, it can end up dry as a bone. That's where brining comes in. Not only does it make the meat more forgiving to cook, it also seasons this lean cut more thoroughly than simple salting.
While a few hours offers an improvement, brining the meat for 24 hours fares better. Just remember to rinse and pat the meat dry before applying the rub. Take time to turn the roast a few times during cooking, too, as this will give it glistening exterior all the way around. If you have a bit of leftover rub, feel free to apply it when you turn the meat.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.