In a bowl, mix ¼ cup kosher salt in 4 cups warm water until dissolved. Whisk in:
2 T apple cider vinegar
2 T brown sugar
1 cup ice
Brine pork loin in mixture for no longer than 20 minutes.
Preheat oven to 425.
Place large piece of heavy duty foil in a 9x13 baking dish.
Stir spices together in small bowl.
Remove pork loin after brining for 20 minutes, rinse well, and pat dry. Rub desired spice mixture* on both sides of loin and place loin on foil in baking dish. Top with a little brown sugar. Slowly drizzle with 2 T lemon juice and top with several pats of butter.
Bake at 425 for 15 minutes. Remove from oven, loosely fold sides of foil over loin (I leave plenty of room to check with meat thermometer). Lower oven temperature to 350 and bake for about 10 minutes; check with meat thermometer and return to oven if needed, checking every five minutes or so. Internal temperature should be 145 but temperature will rise even after removing from oven.
Let loin stand for 10-15 minutes before slicing. Reserve accumulated butter sauce to serve with loin.
*spices I used:
salt / seasoning salt
pepper
Tony Chachere
smoked paprika
