How long to brine a pork loin?
It is 2.75 lb., center cut. I have seen some recipes that call for just 3-4 hours. But what it be bad if I did it for like 8-9 hours? It's just that I am not going to be home at the 3-4 hours point so if I do brine it, it'd have to be in the brine for 8-9 hours. Would that make the pork too salty / bad?