Ginger And Thyme–Brined Pork Loin

• 1 cup chopped fresh thyme sprigs
• 2 cups water
• 1/2 cup ginger preserves (such as Dundee)
• 3 tablespoons kosher salt
• 1 (2-pound) boneless pork loin roast, trimmed
• 1 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon ginger preserves
• 1 teaspoon chopped fresh thyme

1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Preheat oven to 425u0b0.
3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425u0b0 for 25 minutes. Reduce heat to 325u0b0 (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155u0b0 (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
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thyme, water, ginger preserves, kosher salt, pork loin, freshly ground black pepper, cooking spray, ginger preserves, thyme

Taken from www.myrecipes.com/recipe/ginger-thymebrined-pork-loin (may not work)