Pork Loin Roast - with Brine Marinade and Rosemary Rub

Try my pork loin recipe!
Try my pork loin recipe! | Source

Pork Loin Roast

I bought a pork loin roast yestersay morning, as they were on sale at a local supermarket. What I got was a bone-in pork loin- not a pork tenderloin or a boneless pork loin. I much prefer this cut of pork over the two other pork roasts I’ve mentioned. They’re a heck of a lot cheaper, for one thing. Regardless of the price, in my opinion, the bone-in loin is far superior in taste. It doesn’t dry out like a pork tenderloin does because it has more fat. I prefer it to a boneless pork loin because the bone-in version includes some of the back ribs, which are actually my favorite part. This pork loin recipe includes a pork marinade and a rub recipe, so you get incredible flavor. My pork loin roast can be baked in the oven, but it’s better on the smoker. We smoked the loin on our Brinkmann electric meat smoker, over pecan wood. Of course, you might want to use some other type of BBQ wood, but from our experience, pecan wood is great for pork, chicken, and turkey. To find out how to make my rosemary pork loin roast, read on!

Bone-In Pork Loin:

Rosemary Pork Loin
Rosemary Pork Loin | Source

Brining Pork

I often use marinades for meats, including pork, beef, chicken, turkey, and wild game. The pork marinade I used with this recipe functions as a brine. The ratio of liquid to salt is the same as you’ll find in most brine recipes. Brining pork is definitely worth the effort. It’s easy to do, and it helps make the meat very tender and juicy. Brining meat can also help carry flavors into the muscle tissue. Don’t leave the meat in the solution for too long, though. If you do, the meat could wind up too salty to eat. For large cuts of meat like a pork loin roast, allowing the meat to marinate overnight shouldn’t be a problem.

Brining meats makes them tender, juicy, and super tasty!
Brining meats makes them tender, juicy, and super tasty! | Source

Pork Loin Marinade – Brine

My brine recipe for pork worked out great. The cooked pork roast had undertones of sherry, apple, onion, and garlic, with just a hint of black pepper. This is the first time I’ve ever used this recipe, but I’ll definitely be using it again. I don’t normally use sherry with pork that’s going on the meat smoker, but just happened to have had some on hand, so I decided to do some experimenting. The flavor was awesome!


2 cups apple juice or apple-cherry juice

1 cup sherry

1/3 cup diced onion

3 tablespoons sugar

3 tablespoons salt

1 teaspoon minced garlic

1/2 teaspoon black peppercorns

Directions: Combine all ingredients in a large pot and heat over medium-low setting. Stir until salt and sugar dissolve. Do not allow to boil. Cool marinade before pouring over meat.

Basic Brine for Meats:

Pork Rub
Pork Rub | Source

Pork Rub Recipe

Whenever we smoke meats, I almost always use BBQ rubs. Rarely do I buy ready-made rubs, as I prefer creating my own. Sometimes I use dry rubs, and sometimes I use wet rubs. Since the loin I purchased was lean for a pork roast, I decided on a wet rub so that I could add a little oil to the meat. You’ll also see that I used vinegar in the wet rub. Because vinegar is so acidic, it helps the seasonings penetrate the meat and get deeper into the muscle tissue. I’m never stingy with my rubs for pork and chicken. I try to apply as much as the meat will hold. Here’s the pork rub recipe I used on the pork loin recipe:


1/2 cup brown sugar

5 teaspoons apple cider vinegar

1 tablespoon oil

2 teaspoons dried rosemary

2 teaspoons onion powder

2 teaspoons Lawry’s garlic salt with parsley

1 teaspoon black pepper

Directions: Combine all ingredients to make a thick paste. Massage the paste into the meat. If the pork loin roast isn’t nicely coated, make another batch of wet rub and apply it, too.

Another recipe for smoked pork loin:

Rinse the pork loin roast and pat it dry.
Rinse the pork loin roast and pat it dry. | Source
When the meat comes out of the brine-marinade, coat it with the rub.
When the meat comes out of the brine-marinade, coat it with the rub. | Source
Smoke the loin on a smoker until internal temperature reaches 150-155 degrees.
Smoke the loin on a smoker until internal temperature reaches 150-155 degrees. | Source
After standing time, slice the meat across the grain.
After standing time, slice the meat across the grain. | Source

Pork Loin Recipe

If you like the wonderful taste combination of rosemary and pork, please give this pork loin recipe a try. It’s large enough to feed ten or twelve adults, so it would be great on Thanksgiving menus and Christmas menus. I think it would be a nice change from turkey and ham.

Rate my pork loin recipe! Thanks!

4.3 stars from 7 ratings of Rosemary Pork Loin Roast

Cook Time

Prep time: 20 min
Cook time: 6 hours
Ready in: 6 hours 20 min
Yields: Makes 10-12 servings


  • 5-6 pound pork loin roast
  • pork marinade-brine recipe (above)
  • pork rub recipe (above)


  1. Rinse pork loin and pat dry with paper towels. If silver skin is present on the rib side of the roast, peel it off, if you wish. Place pork in a large zippered food bag or non-reactive vessel.
  2. Pour marinade over meat and refrigerate for at least four hours. I marinated my loin overnight in a large plastic bowl. Since the meat wasn’t covered with the brining solution, I had to turn the roast occasionally.
  3. Remove pork from marinade and allow excess liquid to drip away. Rinse briefly under cool water and pat dry. Rub pork all over with wet rub. Allow rubbed pork loin to stand at room temperature for 30 minutes.
  4. While the meat is resting, get the smoker ready. Place your choice of BBQ wood on the smoker and fill the pan with water or fruit juice. We like the flavor we get from using apple juice, by the way. When the smoker is smoking and the heat is up to around 225-250 degrees, place the pork loin on the top rack. It’s up to you whether you place it fat-side up or rib-side up. This time, hubby did ours rib-side up.
  5. Smoke the rosemary pork loin roast until internal temperature reaches 150-155 degrees. Smoking will take several hours. Remove pork roast from the meat smoker and wrap tightly in two layers of foil. Allow the roast to rest at room temperature for ten minutes. If the pork isn’t brown enough to suit your taste when it comes off the smoker, preheat the oven to 500 degrees and place the roast on a baking pan. Heat, uncovered, until the meat is brown. To serve, slice crosswise, against the grain of the meat. I usually remove the rib section first and then cut the roast into chops. Like I’ve mentioned, that’s my favorite part of the roast. This pork loin roast is great with yellow rice, wild rice, white potatoes, sweet potatoes, garden peas, steamed broccoli, and asparagus!

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Comments 21 comments

randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I learn so much from your recipe articles! I have never made a pork loin roast, but I might have to give it a shot now.

Mhatter99 profile image

Mhatter99 3 years ago from San Francisco

Thank you for this recipe.

drbj profile image

drbj 3 years ago from south Florida

I knew I should not have looked at these graphic pork roast images before lunch. Now I am drooling - all over the keyboard. Can't wait to try this magnificent pork roast recipe. Thank you, Holle.

habee profile image

habee 3 years ago from Georgia Author

random, when cooked right, a pork loin roast is awesome!

habee profile image

habee 3 years ago from Georgia Author

hatter, you're very welcome!

habee profile image

habee 3 years ago from Georgia Author

Doc, I don't think you're old enough yet for a drool cup, are you? lol

teaches12345 profile image

teaches12345 3 years ago

Great recipe idea and one that I will definitely use for a home cooked meal soon. Brining is one technique that really makes the meat tender and gives it extra flavor.

habee profile image

habee 3 years ago from Georgia Author

teaches, so true about brining. It works especially well with turkey.

carol7777 profile image

carol7777 3 years ago from Arizona

I guess you might say my mouth is watering.. This looks so yummy and I love the bones to chew on later. Delicious..

habee profile image

habee 3 years ago from Georgia Author

Yeah! Bones are good! lol

Akriti Mattu profile image

Akriti Mattu 16 months ago from Shimla, India

Excellent recipe.

chezchazz profile image

chezchazz 16 months ago from New York

Looks Delicious! Will definitely try this one.

Kristen Howe profile image

Kristen Howe 16 months ago from Northeast Ohio

Congrats on HOTD! This looks like a hearty meal for pork lovers. Voted up for useful!

Rachelle Williams profile image

Rachelle Williams 16 months ago from Tempe, AZ

Thorough and interesting - most recipes are cut and dry, this one is fascinating. And of course, the pork loin looks delicious! You should think about starting a YouTube Cooking Channel...

SusanDeppner profile image

SusanDeppner 16 months ago from Arkansas USA

Mmm, I love pork roast and this one looks and smells awesome! Okay, I can't really smell it, but between the pictures and the descriptions of the flavors, my mind thinks I can. Congrats on HOTD!

Thelma Alberts profile image

Thelma Alberts 16 months ago from Germany

Oh my! I´m getting hungry looking at the photos. I love pork loin roast. I would love to try this soon. Thanks for sharing the recipe. Congratulations on the HOTD!

poetryman6969 profile image

poetryman6969 16 months ago

Voted up. Any meat this well prepared has got to be good!

nmdonders profile image

nmdonders 16 months ago

I can honestly say that those pictures are amazing. Food looks nice to me sometimes but this really makes me want to eat it. This is really well done and totally worthy of Hub of the Day. Congrats!

stevarino profile image

stevarino 16 months ago from East Central Indiana

I'm definitely going to try out the pork loin roast, my mouth is watering right now! Thanks for this and congrats for "Hub of the Day".

bethperry profile image

bethperry 16 months ago from Tennesee

I saw this article was Hub of the Day and that mouth-watering photo just drew me in! I have got to try this recipe!

aesta1 profile image

aesta1 16 months ago from Ontario, Canada

That marinade recipe is one I'd like to use. The sherry is a great addition.

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