Pork loin in the oven in foil

1. Make shallow cross-cuts on the fat layer with a knife.
2. Prepare the brine, for which mix half of the water with the rest of the ingredients (except vinegar) and put the saucepan on fire. Stir the mixture until the sugar and salt crystals are completely dissolved. When the contents of the pan boil, remove it from the stove, pour in the remaining water, as well as vinegar. Leave to stand for 15 minutes.
3. Transfer the loin into a bowl of suitable sizes, pour the infused brine to it and keep it under pressure for at least 45 minutes, or better - 1-1.5 hours.
4. After soaking in brine, the loin should be washed with clean water, dried a little, and then fried in vegetable oil until beautiful and appetizing ruddiness.
5. Cool the fried meat a little and roll it in spices.
6. Peel the onion from the husk, cut it into rings. If the onion is large, it will be better to cut it into half rings. Put the prepared onion on the bottom of the mold, greased with a thin layer of vegetable oil.
7. Put the meat on the onion pillow, cover the mold tightly with a double layer of foil on top.
8. Put the mold in a preheated oven to 120 degrees Celsius for three hours.
9. The loin is ready! Wrap it in foil so that it does not have time to cool down, and do the onion caramelization yourself. To do this, put the mold on the stove and evaporate the liquid (moderate heating). If your form cannot be put on fire, you can use a frying pan.

Serve the loin hot with onion sauce. A sprig of rosemary will add even more sophistication to the resulting dish.

Bon appetit!