Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves (such as Dundee)
3 tablespoons kosher salt
1 (2-pound) boneless pork loin roast, trimmed
1 teaspoon freshly ground black pepper
1 tablespoon ginger preserves
1 teaspoon chopped fresh thyme
How to Make It
Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat oven to 425°.
Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
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