Brining meat in an aromatic mixture of spices, sugar, and salt ensures succulence. For best flavor, allow pork to soak in brine up to twenty-four hours.
ACTIVE TIME: 20 MIN · TOTAL TIME: ABOUT 1 HR 20 MIN PLUS CHILLING AND MARINATING 18 TO 24 HRS · MAKES: 24 MAIN-DISH SERVINGS
½ CUP PACKED LIGHT BROWN SUGAR
½ CUP KOSHER SALT
¼ CUP CARAWAY SEEDS, CRUSHED
¼ CUP CORIANDER SEEDS, CRACKED
3 TABLESPOONS CRACKED
BLACK PEPPER
STRIPS OF PEEL FROM 2 LEMONS,
PITH REMOVED
4 GARLIC CLOVES, CRUSHED WITH SIDE
OF CHEF’S KNIFE
2 BONELESS PORK LOIN ROASTS
(ABOUT 3 POUNDS EACH)
1 In 1-quart saucepan, heat 1 cup water, sugar, salt, caraway, coriander, pepper, and lemon peel to boiling over high heat. Reduce heat to low; simmer 2 minutes. Transfer mixture to large bowl; stir in garlic and 7 cups cold water. Refrigerate 1 hour or freeze 30 minutes until brine is cool.
2 Place pork roasts in jumbo ziptight plastic bag with brine. Seal bag, pressing out excess air. Place bag in large bowl or roasting pan and refrigerate pork 18 to 24 hours.
3 When ready to cook pork, preheat oven to 400°F. Remove pork from bag; discard brine (it’s OK if some seeds stick to pork). Place pork on rack in large roasting pan (17" by 11½"). Roast pork until meat thermometer inserted in thickest part of pork reaches 155°F, about 1 hour to 1 hour and 15 minutes. Internal temperature of meat will reach 160°F upon standing. Transfer pork to cutting board and let stand 10 minutes to set juices for easier slicing.
4 Meanwhile, remove rack from roasting pan. Add ½ cup water to pan and heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan, 2 minutes. Pour pan drippings through sieve into small bowl. Let stand until fat separates from pan juices; skim and discard fat. Spoon pan juices over sliced meat.
EACH SERVING: ABOUT 205 CALORIES | 22G PROTEIN | 1G CARBOHYDRATE | 12G TOTAL FAT (4G SATURATED) | 68MG CHOLESTEROL | 345MG SODIUM