Shelly's Recipe

ROAST PORK LOIN WITH ROSEMARY AND GARLIC

Category: Roasts/Tenderloins - Pork

2 quarts cold water
Kosher salt
1 tbsp sugar
6 bay leaves
1 tsp whole black peppercorns
1 pork loin, bone in, 3 to 4 lbs.
2 tbsp olive oil
4 cloves garlic, peeled and thinly sliced
1/4 cup rosemary leaves
Freshly ground black pepper
1/2 cup chicken stock

In a large bowl or pot combine the water, 1/4 cup salt, sugar, bay leaves, and whole peppercorns. Stir until the salt is dissolved. Add the pork loin; it should be completely submerged in the brine. (If not, add more water.) Cover with plastic wrap or a lid and refrigerate overnight.

Remove the loin from the liquid and pat dry. Discard the brine. Transfer the loin to a roasting pan and rub the meat all over with the olive oil, garlic, and rosemary. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. One hour before roasting, to bring to room temperature, remove the loin from the refrigerator and season it with salt and pepper.

Preheat the oven to 325. Pour the stock around the loin, cover with foil or a lid and cook for about 2 hours, or until a kitchen thermometer inserted in the center reads 150 degrees. Remove the pork from the oven and allow it to rest for 10 minutes. Transfer to a cutting board and thinly slice. Serve with mashed potatoes and braised red cabbage, if desired. Serves 6