A pork loin brine is the secret to this tender & juicy Bone In Pork Loin Roast.

This is so simple to do and will yield fantastic results! Try this once and you will be wondering what other cuts of meat would benefit from a little soak in a saltwater bath and then slow-roasted to perfection. Making this simple pork loin brine will have you chasing after other roasts to bathe!

Bone in Pork Loin Roast after cooking

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What We Love About This Recipe

  • Brining meat makes it flavorful and juicy. After it is brined, the roast is rubbed with spices, mustard, and covered in ¼ cup of vinegar. Then it’s slow-roasted to succulent perfection in the oven. The acidity of the vinegar will even give the roast a smoked flavor!
  • We love how versatile the brining/rub combo is. It can be used for so many things. This recipe works well for other cuts of meat too, like rib roast or end roast, or even a whole pork loin.
  • Easy ingredients—all that is needed to make this simple pork loin brine is some salt, vinegar, and a little bit of time. The wait, while it brines, will be worth it.

sliced Bone in Pork Loin Roast

Ingredients and Variations

THE BRINE  Sugar, vinegar, and some simple spices like garlic and peppercorns—and a bag large enough for the meat.

THE MEAT A bone-in pork loin roast, sometimes sold in stores as the center cut pork loin roast, is the meat of choice for this recipe. Although other roasts, especially tougher and leaner cuts of meat, would also benefit from the brining method.

THE RUB Before popping it in the oven, don’t forget to give the meat a mustard rub, made with some spices, vinegar, mustard, and garlic.

How To Brine Pork Loin 

The first step to brining is to make the brine! Remember that the meat needs to marinate for at least 6-8 hours or overnight.

  1. Combine all the brine ingredients (per the recipe below) in a small pot on the stove
  2. Bring to boil until the sugar has dissolved, remove from heat
  3. Cool it down with some ice cubes, then add some cold water
  4. Pour the brine into a large bag with meat
  5. Refrigerate overnight or for 6-8 hours

Bone in Pork Loin Roast with seasoning on it

How to Cook a Bone-in Pork Loin Roast

  1. Remove the roast from the bag.
  2. Pat it dry & place in a roasting pan.
  3. Rub mustard mixture over the roast (avoiding the bones)
  4. Roast (per the recipe below).

Bone-in Pork Loin Cooking Time Per Pound

What temperature should this roast be cooked at? The oven temperature should be 350°F and the cooking time should be at least 20 minutes per pound. Always check a meat thermometer to make sure that the roast has reached 145°F before serving.

Bone in Pork Loin Roast with sauce before cooking

Tips and Tricks

Cooking with a Crockpot:

  1. Brine it! Rub the meat with the mustard rub.
  2. Add the meat to the Crockpot with ¼ cup water or broth
  3. Then cook it long and low.

Cooking with an Instant Pot:

  1. Brine it! Use that mustard rub on the meat.
  2. Add the meat to the pot with ½ cup water or broth
  3. Cook for 20 minutes per pound.

Cooking with Sous Vide:

  1. Brine it! Rub it with mustard rub.
  2. Preheat the Sous Vide to 140°F. Place the meat in the Sous Vide bag and seal it.
  3. Cook for 1-4 hours in the water bath of the Sous Vide for a medium cooked, but tender and juicy whole roast.

cooked Bone in Pork Loin Roast

How to Carve a Bone-in Pork Loin Roast

Don’t be daunted by carving. It is an art that becomes perfected over time. And because all roasts come in different shapes and cuts, then the method of carving is altered slightly depending on the cut. First and foremost, after it has been removed from the oven, tent it with aluminum foil and let it sit for 15 minutes. Letting it rest will make the meat firm and juicy—plus it will be easier to carve.

How to Carve a Pork Loin Rib Roast

How to cut all those ribs? First cut off the backbone. Turn the roast onto this cut side. Then cut down between the rib bones, so each piece will have a rib bone with some meat. A crown roast is cut similarly. Although there is no backbone. Just remove the string and once again cut between each rib. Impress your friends as you pull one of these out of the oven and proceed to carve it with ease! 

Got Leftovers?

Larger roasts are worth the extra cooking time because leftovers can easily be transformed into another meal. Shred the meat by hand, removing the bones. Heat some oil in a large frypan, add the meat, and then pour on some of your favorite BBQ sauce. If the leftovers are the individual slices of the ribs, then simply sear them in a large frypan on low heat with a little oil or some broth until it is heated through.

sliced Bone in Pork Loin Roast on a cutting board

Perfect Pork Recipes

sliced Bone in Pork Loin Roast on a cutting board
5 from 33 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bone-In Pork Loin Roast

This bone in pork loin roast recipe is perfectly juicy and succulent. The secret to flavorful and tender meat is to soak or "brine" it in a saltwater bath!
Prep Time 30 minutes
Cook Time 40 minutes
Brining Time 6 hours
Total Time 7 hours 10 minutes
Servings 6 servings
Author Candace


  • 3 pounds pork loin roast (bone-in)
  • ¼ cup dijon mustard
  • 2 Tablespoons olive oil
  • 1 Tablespoon cider vinegar
  • 2 cloves garlic chopped

Pork Loin Brine Recipe

  • ¼ cup cider vinegar
  • 2 Tablespoons kosher salt
  • 1 Tablespoon red pepper flakes
  • 1 Tablespoon granulated sugar optional
  • 1 teaspoon black peppercorns
  • 2 cloves garlic minced
  • 3 cups ice
  • 3 cups water cold


Brine Instructions

  • In a medium saucepan, combine vinegar, salt, red pepper flakes, sugar (if using) peppercorns, and garlic. On medium heat, bring to a boil, stirring until salt and sugar are dissolved.
  • Remove from heat and add ice. Stir until melted then add cold water.
  • Add pork loin to a large zip-top bag, and pour in cooled brine. Seal and place in refrigerator for 6-8 hours or overnight.

Cooking Instructions

  • Preheat oven to 350°F.
  • Remove meat from brine and pat dry with a paper towel.
  • In a small bowl, combine Dijon, olive oil, cider vinegar, and garlic. Rub mustard mixture all over the roast, avoiding the bones, and place in a roasting pan.
  • Roast in the oven uncovered until internal temperature reaches 145°F (approximately 20 minutes per pound).
  • Remove roast from pan, tent with aluminum foil, and allow to rest for 15 minutes before slicing and serving.
5 from 33 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 455 | Carbohydrates: 1g | Protein: 45g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 2452mg | Potassium: 838mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    This brine is perfect “as is”! I actually used a bone-in pork roast. My mother swears that she doesn’t eat pork roast…until last night! LOL

    I wish I could upload a photo…thank you so much!

  2. 5 stars
    Delicious! My wife came home with a little 10 pounder at a really good price! So…how to cook it? I found this recipe and decided to give it a try. I did 4 times the brine and 4 times the rub. (Recipe was for a 3 pound roast.) Brined overnight. Roasted at 350 while we went to church. Got home and it was at 165 internal temp. Pulled it out, tented, then sliced away! I don’t know if it was the brine or the rub, but a piece of meat rubbed on the cutting board just added more flavor! The hints of vinegar were great.
    Thank You! It’s a Keeper!

    1. I’m so happy to hear how much your family loves this pork roast Bill! It’s a great combo! I’m sure your leftovers were amazing too!

  3. Looking forward to this dish, took a three year break from cooking.
    The wife is excited I’m back in the game.