Pork Tenderloin - Orange Brined

• 3 cups water, divided
• 11/2 tablespoons grated orange rind
• 4 cups fresh orange juice (about 12 oranges)
• 1/2 cup kosher salt (such as Diamond Crystal)
• 1/4 cup packed brown sugar
• 1/4 cup low-sodium soy sauce
• 2 cups ice cubes
• 1 (3-pound) boneless pork loin, trimmed
• 1/4 cup orange marmalade
• 2 tablespoons fresh orange juice
• 1 tablespoon low-sodium soy sauce
• Cooking spray
• Orange slices (optional)
• Parsley sprigs (optional)

1. Combine 1 cup 'water and rind in a small saucepan. Bring to a
2. boil; remove from heat. Pour into a large bowl; cool to room
3. temperature. Add remaining 2 cups water, 4 cups juice, salt,
4. sugar, and 1/4 cup soy sauce, stirring until salt and sugar
5. dissolve. Pour salt mixture into a a-gallon zip-top plastic bag.
6. Add ice and pork; seal. Refrigerate for 24 hours, turning bag
7. occasionally.
8. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a
9. small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts.
10. Remove from heat.
11. Preheat oven to 450u0b0.
12. Remove pork from bag, and discard brine. Pat pork dry 'with paper towels.
13. Place pork on a roasting pan coated with cooking spray. Bake at 4500 for 15
14. minutes. Reduce oven temperature to 3250 (do not remove pork from
15. oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake
16. an additional 5 minutes or until thermometer inserted into thickest portion
17. of pork registers 1550 (slightly pink). Place pork on a platter. Cover with
18. foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if
19. desired.

water, orange rind, orange juice, kosher salt, brown sugar, soy sauce, pork loin, orange marmalade, orange juice, soy sauce, cooking spray, orange slices, parsley

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-orange-brined-50127625 (may not work)