Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

If you’re in the mood for something hearty you can’t go wrong with the Pork Tenderloin and Gnocchi Ragù, and if you’re willing to get a tad experimental with your flavors we suggest the Pickle-Brined ...

A brine penetrates a chicken or a pork loin rapidly and completely, bringing with it any flavors you might have added to the salty solution (garlic, onion, tarragon, pepper). Chefs often use ...

I added both flavor and moisture through a technique I have never tried before - brining! The recipe is based on one in ...