Ginger and Thyme–Brined Pork Loin

1 cup chopped fresh thyme sprigs
2 cups water
1/2 cup ginger preserves
3 tbsp. kosher salt
2lbs. boneless pork loin roast, trimmed
1 tbsp. ginger preserves
1 tsp. chopped fresh thyme

Combine first 4 ingredients in a large bowl, stirring with a whisk until salt
dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to
bag; seal. Marinate in refrigerator 24 hours, turning occasionally.

Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Place
pork on the rack of a roasting pan coated with cooking spray. Combine 1 tbsp.
preserves and 1 tsp. thyme in a small bowl. Place rack with pork in pan.
Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven);
bake 30 minutes. Brush preserves mixture over pork; bake an additional
5 minutes or until a thermometer registers 155° (slightly pink).

Place pork on a platter; let stand 15 minutes before cutting into slices.

8 servings