Chile-Brined Roasted Pork Loin

• 7 cups water, divided
• 2 tablespoons cumin seeds
• 2 tablespoons grated lime rind
• 1 tablespoon Mexican dried oregano
• 6 garlic cloves, minced
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 (7-ounce) can chipotle chiles in adobo sauce, chopped
• 2 cups ice cubes
• 1 (3-pound) boneless pork loin, trimmed
• 1/4 cup fresh lime juice
• 2 teaspoons freshly ground black pepper
• 1 teaspoon Mexican dried oregano
• 2 garlic cloves, minced
• Cooking spray

1. Combine 1 cup water, cumin, rind, 1 tablespoon oregano, and 6 garlic cloves in a small saucepan. Bring to a boil; remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Stir in chiles. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Preheat oven to 450u0b0.
3. Remove pork from bag; discard brine. Pat pork dry with paper towels. Combine juice, pepper, 1 teaspoon oregano, and 2 garlic cloves. Place pork in a roasting pan coated with cooking spray. Brush juice mixture over pork. Bake at 450u0b0 for 15 minutes. Reduce oven temperature to 325u0b0 (do not remove pork from oven); bake an additional 45 minutes or until thermometer inserted into thickest portion of pork registers 155u0b0. Place pork on a platter. Cover with foil; let stand for 15 minutes. Thinly slice.

water, cumin seeds, lime rind, oregano, garlic, kosher salt, sugar, chipotle chiles, pork loin, lime juice, freshly ground black pepper, oregano, garlic, cooking spray

Taken from www.myrecipes.com/recipe/chile-brined-roasted-pork-loin (may not work)