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 ...

Our pork loin recipe requires the following simple ingredients ... After we've properly brined our pork roast, we cook the meat at a low temp until it's within 15° of our final finished temp ...

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Here are recipes for pork chops ... which runs at very high heat, these boneless pork loin chops don’t dry out, staying moist through and through. David Malosh for The New York Times.