↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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
view more member recipes
ROAST PORK LOIN WITH ROSEMARY AND GARLIC
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roast Pork Loin With Rosemary And Garlic Arrosto Di Lonza Di Maiale Con Rosmarino E Aglio
by sgre52160
One 4-pound boneless pork loin 8 garlic cloves 1/4 cup fresh rosemary leaves 1/2 teaspoon kosher salt 2 tablespoons extra virgin olive oil Freshly ground black pepper 2 cups dry white wine
by sgre52160
One 4-pound boneless pork loin 8 garlic cloves 1/4 cup fresh rosemary leaves 1/2 teaspoon kosher salt 2 tablespoons extra virgin olive oil Freshly ground black pepper 2 cups dry white wine
Roast Pork Loin With Apple Rosemary Glaze
by sgre52160
2 lbs whole pork loin 1 tbsp olive oil Salt and black pepper to taste Glaze: 1 1/2 cups apple juice 1 tbsp fresh rosemary, finely chopped 1/4 cup sugar 2 tbsp cornstarch 2 tbsp cold water
by sgre52160
2 lbs whole pork loin 1 tbsp olive oil Salt and black pepper to taste Glaze: 1 1/2 cups apple juice 1 tbsp fresh rosemary, finely chopped 1/4 cup sugar 2 tbsp cornstarch 2 tbsp cold water
Rosemary And Garlic Grilled Pork Loin
by sgre52160
1 lb pork tenderloin, use one whole loin 1 tbsp olive oil 3 medium garlic cloves, crushed 2 tbsp rosemary, fresh 1/2 tsp table salt 1 tsp black pepper 4 cup arugula 1/2 cup fat-free red
by sgre52160
1 lb pork tenderloin, use one whole loin 1 tbsp olive oil 3 medium garlic cloves, crushed 2 tbsp rosemary, fresh 1/2 tsp table salt 1 tsp black pepper 4 cup arugula 1/2 cup fat-free red
Herb-and-garlic Pork Loin Roast
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
Roast Garlic And Sage Pork Loin With Cabbage
by sgre52160
1 boned pork loin roast (about 3 lbs) About 30 Cloves garlic cloves, peeled, left whole 5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast) Salt and pepper to taste
by sgre52160
1 boned pork loin roast (about 3 lbs) About 30 Cloves garlic cloves, peeled, left whole 5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast) Salt and pepper to taste
view more member recipes
related CDKitchen recipes
Rosemary Roasted Pork Loin
Simple Savory Pork Roast
Rosemary And Garlic Grilled Pork Loin
Garlic Pork Roast
Roast Pork Loin
Roast Loin of Pork Californy
Low Carb Pork Roast Gravy
Pineapple-Cranberry Pork Loin
Savory Pork Roast
Apple Glazed Pork Roast