Pork loin with garlic and rosemary

Brining and not overcooking result in a tender, juicy roast.

1 3 to 4 lb boneless pork loin
1/2 c sugar
1/2 c kosher salt
6 c cold water
1/2 c fresh rosemary leaves
4 large garlic cloves
1/2 TB salt
1 tsp black pepper
1-1/2 c dry white wine
1/2 c low-salt beef, chicken, or other stock

Make sure to get a loin with a nice layer of fat on one side. Dissolve the salt and sugar in the water and place in a large plastic bag with the pork for 4 hours (refrigerated). Remove pork, and rinse; discard brining liquid. Coarsely mince garlic and rosemary. Put in a mortar with the salt and pepper and mash into a coarse paste. Position the pork with the fat on top and make a horizontal slit along its length, leaving about 1/2″ uncut at the other side, so you can open it like a book. Spread the garlic/rosemary paste along the slit, then close the slit and tie the loin with kitchen string at 1 inch intervals.

Place on a rack in a baking pan with the fat side up. Place in a 450 f oven for 15 minutes. Reduce heat to 325f and pour 1/4 c wine over the roast. Continue cooking for an addition 45 minutes, pouring another 1/4 c wine over the roast every 15 minutes. Insert a meat thermometer into the thickest part of the roast and continue cooking until it registers 145 f (yes, that’s 100% safe with pork, it’ll be slightly pink in the center). Remove from oven and put pork on a warm platter, tented with foil. Place the roasting pan on a stovetop burner, add the remaining wine and stock, and boil, scraping up the “brown bits,” until reduced to about 3/4 c. If desired, de-fat the sauce. Slice the pork about 1/2 inch thick and spoon a little sauce over each slice when serving.

 

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