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 (3lb) boneless pork loin , trimmed
  • 1/4 cup orange marmalade
  • 2 tablespoons fresh orange juice
  • 1 tablespoon low sodium soy sauce
  • orange slices
  • parsley sprigs

DIRECTIONS

  1. 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.
  2. Add 2 cups water, 4 cups juice, salt, sugar, and ¼ cup soy sauce; stir until the salt and sugar dissolve.
  3. Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
  4. Refrigerate 24 hours, turning bag occasionally.
  5. Preheat oven to 450°.
  6. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
  7. Remove pork from bag; discard brine.
  8. Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
  9. Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
  10. Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
  11. Place pork on a platter; cover with foil; let stand 15 minutes.
  12. Garnish with orange slices and parsley.