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.
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. 🙂
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.
- 2 pound boneless pork sirloin roast
- 1/2 cup dark brown sugar
- 1/4 cup salt
- 6-8 cloves garlic
- 3-4 medium sprigs rosemary
- 1 tablespoon olive oil
Prepare the brine by combining the brown sugar and salt with 2 cups of warm water, stirring until salt and sugar are dissolved. Add 2 cloves of minced garlic, one rosemary sprig and the pork roast to a large zip-to-lock bag. Refrigerate for 1 1/2 hours.
- Remove roast meat from refrigerator 30 minutes before ready to cook. Preheat oven to 325.
- Remove the remaining rosemary leaves from stems and mince with the remaining garlic cloves (or crush with mortar and pestle). Combine with olive oil to make a rub.
- Heat a stove top griddle or cast iron skillet on medium high heat about 5 minutes
- Remove meat from brine and dry with paper towel. Rub with crushed garlic/rosemary mix. Grill one side for about 8 minutes until brown (if your roast has a "fat side" grill that!).
- Place meat on roasting pan grilled side up. Roast in 325 degree oven for 30-40 minutes until it reaches 140 degrees internal temperature.
- Tent meat with aluminum foil for 15 minutes. Cut into 1/4 to 1/2 inch slices.
Until next time, happy eating.