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The Best Brined Baked BBQ'd Pork Loin

Created by Kchurchill5 on October 24, 2011

4-5 pound pork loin (do not use a tenderloin for this)
Brine:
1/2 cup dark brown sugar
1/2 cup kosher salt
4 sprigs thyme
2 sprigs rosemary
2 fresh bay leaves
1 handful peppercorns (I used a blend of red, green and black; but all black is ok)
6 cups water
Barbeque Glaze:
1 cup cider vinegar
1/8 cup sugar

Step 1: Brine ... In a large pot, add all the ingredients and bring to a boil. Reduce to low and simmer 5 minutes. Remove from the heat and cool completely.
Step 2: Pork ... Rinse the pork off and add to a large ziplock bag or glass bowl, seal or cover with saran wrap and marinate 24 hours.
Step 3: Sauce ... Add all the ingredients to a small sauce pan and bring to a boil. Remove from the heat and cool. You will be basting the pork loin as it cooks.
Step 4: Bake ... Oven set at 325 degrees, middle shelf. Add the pork to a roasting pan on a rack. If you don't have a rack, you can use a couple of carrots or thick onion slices, so it isn't setting directly on the bottom. Baste the pork and put in the oven; continuing to baste every 30 minutes or so as it cooks. It should take approximately 2-2 1/2 hours. Remove the roast when the temperature reaches 150-155; as it rests, the temp will reach 160 degrees.
Step 5: Serve ... Let the roast rest at least 10 minutes before serving covered with foil. Slice and ENJOY!