Brining center cut pork roast al’diavolo
Hi, I made this with pork shoulder as a test for a dinner party I’ll be having in a couple of weeks, and its just way too much fat - my guests will definitely want a leaner cut of meat. So, I was thinking I could brine a pork loin (3-4 pound) for a day, rinse etc.... then do a three cut butterfly and roll up the spice mixture (without any added salt) inside the pork, tie it up and let it marinate for another day..... is it okay to brine and then marinate for a day? Thanks!!!!