Orange-Brined Pork Loin

Orange-Brined Pork Loin Recipe
Becky Luigart-Stayner; Jan Gautro
Apples aren't the only fruit that taste great with pork. This orange-flavored brine gives a subtle citrus flavor and makes the meat juicy and tender.


10 servings (serving size: about 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 28 %
Fat 6 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 25 g
Carbohydrate 7.8 g
Fiber 0.1 g
Cholesterol 62 mg
Iron 1 mg
Sodium 472 mg
Calcium 30 mg


3 cups water, divided
1 1/2 tablespoons grated orange rind
4 cups fresh orange juice (about 12 oranges)
1/2 cup kosher salt (such as Diamond Crystal)
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
2 cups ice cubes
1 (3-pound) boneless pork loin, trimmed
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
Cooking spray
Orange slices (optional)
Parsley sprigs (optional)


Combine 1 cup water and rind in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally.

Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat.

Preheat oven to 450°.

Remove pork from bag, and discard brine. Pat pork dry with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Bruce Aidells,

Cooking Light

June 2004
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