Brined Pork Loin with Brown Sugar-Bourbon Glaze

Always comes out perfect.

Brine made it far too salty. Rub was awesome. Try making with garlic pepper rub and glaze.

The main change I made was the brine. I followed this recipe: 6 cups water, 1/2 cup each salt and dark brown sugar, 2 bay leaves, a handfull of peppercorns, and 6 sprigs of thyme. After brining overnight, I drained the brine, but left the spices/herbs to cook with the pork. DELICIOUS!

INCREDIBLE! I don't understand the complaints about the mess of the glaze because I thought it was delicious!!!! This was one of the most incredible dishes I've ever made.

The meat was delicious- moist and flavorful. The sauce was also delicious, but a bit of a mess. I used sherry in place of the bourbon. It reduced in far less than 9 minutes and hardened as it cooled. When reheating to soften it, I had to thin it (with some chicken broth) to use it. The roast is so flavorful, I am looking forward to reheating it for another meal. (The sauce-probably not.)

This recipe was the easiest pork recipe i have ever made. It was also the most tender piece of pork my guest or I have ever eaten. Outstanding flavor and tenderness. Awesome!

This is a budget friendly recipe for special occasions. I would make it again during fall or winter months. It had a most amazing aroma that we enjoyed all day. Follow directions precisely as written in recipe and you can't go wrong. Serve it with traditional sides such as potatoes and green beans.

Brining made the meat tender and flavorful. The glaze was a waste of time and ingredients. Boiling for 9 minutes turned it into sticky caramel that was impossible to use until diluted with hot water. When brushed on the meat and heated for the last few minutes, the glaze ran off the pork into the pan -- pointless.