Why bother to brine a pork roast, a turkey, or a chicken? Well, there are two reasons. The first is that all three of these meats generally don't contain a lot of intramuscular fat and therefore tend to dry out when you roast or grill them. Brining helps the meat to retain its juices, even if it's slightly overcooked. The second reason is flavor. A basic brine is made up of water, salt and sugar. Soaking a roast, a bird, or even chops in this liquid allows the meat to become seasoned all the way through, not just on the outside.
Lately one of the things I like to keep in my larder is a pork loin roast. A 1-1/2 to 2 lb. roast is the perfect size for my little household of two plus dog. I brine it for about 2 hours, then sear it off, and roast it. The whole process takes about 3 hours, largely unattended. Properly cooled and left whole, the cooked roast with keep for about 3 days tightly wrapped in the fridge. Then I just slice off pieces as I need to make grilled sandwiches or to have with eggs and toast.
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