Orange-Brined Pork Loin - cooking recipe

Ingredients

3 cups water, divided
1 1/2 tablespoons grated orange rind
4 cups fresh orange juice
1/2 cup kosher salt
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
2 cups ice cubes
1 (3 lb) boneless pork loin, trimmed
1/4 cup orange marmalade
2 tablespoons fresh orange juice
1 tablespoon low sodium soy sauce
orange slice
parsley sprig

Preparation

In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
Add 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce; stir until the salt and sugar dissolve.
Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
Refrigerate 24 hours, turning bag occasionally.
Preheat oven to 450\u00b0.
Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
Remove pork from bag; discard brine.
Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
Bake for 15 minutes; decrease temperature to 325\u00b0, bake 45 minutes.
Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155\u00b0.
Place pork on a platter; cover with foil; let stand 15 minutes.
Garnish with orange slices and parsley.