Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

A brine penetrates a chicken or a pork loin rapidly and completely, bringing with it any flavors you might have added to the salty solution (garlic, onion, tarragon, pepper). Chefs often use ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no ...

This simple, three-step approach will guarantee that your next batch of pork chops comes out juicy and tender enough to slide right off the bone. The key to this cooking method is to brine your ...