Orange-Brined Pork Loin

• 3 cups water, divided
• 1 1/2 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 boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate for 24 hours, turning bag occasionally.
2. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce in a small saucepan. Bring to a boil; cook 10 seconds or until marmalade melts. Remove from heat.
3. Preheat oven to 450u0b0.
4. Remove pork from bag, and discard brine. Pat pork dry with paper towels. Place pork on a roasting pan coated with cooking spray. Bake at 450u0b0 for 15 minutes. Reduce oven temperature to 325u0b0 (do not remove pork from oven); bake an additional 45 minutes. Brush glaze evenly over pork; bake an additional 5 minutes or until thermometer inserted into thickest portion of pork registers 155u0b0 (slightly pink). Place pork on a platter. Cover with foil; let stand 15 minutes. Garnish with orange slices and parsley sprigs, if desired.
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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.myrecipes.com/recipe/orange-brined-pork-loin (may not work)