This Tuscan-style Garlic Rosemary Pork Loin Roast is loaded with fresh flavors and is surprising simple to make.
Boneless pork sirloin roast is a great inexpensive and low fat roast. I can often get them on sale for half price. The drawback to low fat is it can also be a bit dry and flavorless. Ooops, I shouldn’t say flavorless, how about mild flavored. Okay, lets be honest. You need to add flavor to this bad boy, and a little moisture doesn’t hurt either.
I added both flavor and moisture through a technique I have never tried before – brining! And then I added some color and Tuscan style with a quick grill before roasting. It was a big hit with the guys.
The recipe is based on one in Cook’s Illustrated Cookbook. Except they use a bone in pork loin with a fat cap and add a wine sauce and other stuff that I cut out. They are big fans of brining, but I have always been leery of trying it for fear the food would taste like nothing but salt. It didn’t. I have had saltier tasting ham, soy sauce, canned soup etc.
Is it low sodium? Heck no! How much salt is absorbed into the meat? I have no idea. There are so many different figures out there that depend on the length of brining and the salt content in the brine that I got headache trying to sift through it all. My guesstimate is you are looking at between 200 and 400 mg per 4 ounce serving. As a point of reference, I peeked in my fridge and found low-sodium soy sauce has 575 mg per tablespoon and a 1/2 cup of canned pasta sauce has 430 mg and one baby kosher dill pickle has 210 mg.
If you are on a sodium restricted diet, you still might want to skip this technique, or limit the other sodium content throughout your day so you can enjoy it. Because I am telling you, the flavor and moisture from the brine was incredible!
I love the caramelization, color and look produced by a few minutes on the new cast iron stove top grill I bought for M. His grill that I cook him food on so he doesn’t have to remember to refill the propane tank. 🙂
Gabriele Corcos from Extra Virgin (on The Cooking Channel) often talks about the Tuscan’s love of grilling. Cooking meat on a grill is part of their culture. While we may not have any snow left on the ground from the freak snow storm, I still wasn’t up to grilling the roast outside. If you want to, it is a simple thing to do, just make the grill marks over direct heat and instead of putting it in the oven, turn off the burners or move the coals from under the roast and cook it indirectly.
I don’t have a pretty plated picture of it because we pretty much devoured it as soon as it was sliced. My bad. Still getting back into the blogging swing of things.
Until next time, happy eating.