Tuscan Roast Pork Loin - Instructions
In a medium saucepan, combine the brine mix and 2 cups water and bring to a boil.
Reduce to a simmer and cook for 5 minutes. Remove from the heat and allow to cool for
10 minutes. Stir in the ice water and lemon juice. Allow to cool completely.
Place the pork in a chicken brining bag or a nonreactive bowl. Pour the brining liquid
over the pork. Seal the brining bag or cover the bowl securely and refrigerate
In a mixing bowl, toss together the crumbs, onion, sage, thyme, pepper and salt. Pour
the broth and butter over the mixture and stir well. Refrigerate until ready to use.
Preheat the oven to 400 F.