Imagine you're given the choice between a pork chop that's tender, juicy, and enveloped in a gorgeous brown crust, versus one ...

This technique is especially popular for poultry, pork, and beef ... Note that a dry brine will not work unless you use salt.

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...