I am roll cutting and stuffing a pork loin with spinach, prosciutto, and provolone. Should I brine the loin? Thinking of reverse searing in a cast iron skillet any suggestions on what to deglaze the pan with?
Check out Donnie's "hoochie coochie loins" on youtube. I think he just does an overnight sprinkle of seasoning and a bit of Italian dressing. What he ends up with looks amazing but it's been a long time since I've done loin so don't take my word for it.