Quick and easy pork loin

I make this several times a month, usually for Sunday supper. It's based on a couple different recipes, with some changes I made and is very moist and tasty.

The best way to get the pork is in a larger piece from a wholesale club like Costco or BJ's. Last time I got two 12 lb ones and cut each into three pieces, vacuum sealed and froze.

Don't buy those already seasoned ones - they have way too much salt and cost a fortune.

This recipe takes only a few minutes to make and smells wonderful cooking. Serve with either potatoes au gratin, mashed, or stuffing and gravy. Makes great sandwiches with leftovers.

It's really hard to overcook this and dry it out, so if you like pork more well done let it go longer but remember the temperature will rise 10-15 degrees as it rests.

1 (4-pound) boneless pork loin, with fat left on

1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced (I used garlic powder most of the time)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon fresh ground black pepper

Mix ingredients in a tea cup and let sit on counter to combine flavours.

1/2 cup salt
1/4 cup sugar - if the meat looks a little dry or tough use brown sugar instead

Dissolve 1/2 cup salt and sugar in 2 quarts water in large container.
Cover and refrigerate for 1 hour.
Rinse roast under cold water and pat dry with paper towels.

Massage herb mixture into pork.

Place in glass loaf pan, and cook at 325F until internal temperature
reaches 145, approximately 90 minutes.

Tent pork and let rest for 10 minutes. Slice thinly. Enjoy!