Tuscan Garlic Rosemary Pork Loin

Are you tired of the same old boring pork dishes? Looking for a way to spice up your dinner routine? Look no further than the irresistible and mouth-watering Tuscan Garlic Rosemary Pork Loin.

This flavorful and aromatic dish infuses the classic flavors of Italian cuisine with juicy and tender pork loin, creating a gastronomic experience that will leave your taste buds dancing.

Get ready to impress your family and friends with this simple yet impressive culinary masterpiece.

Boneless pork sirloin roast is a great inexpensive roast. I can often get them on sale for half price. This simple preparation method adds loads of flavor with just a little mixing and some waiting.

If you have a tenderloin instead of a sirloin, this recipe will also work. The tenderloin will have less fat and is longer and skinnier so start checking the temperature at 20 minutes.

How to Brine Pork Loin

I added both flavor and moisture through a technique I have never tried before - brining!

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.

Brining is basically a technique of marinating the meat in a salt solution. Due to osmosis the brine (with all of its flavors) moves from higher salt concentration to lower concentration; the meat "absorbs" the brine, adding moisture and flavor.

How Much Sodium is Absorbed in Brining

Is it low sodium? Heck no! How much sodium 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 ½ cup of canned pasta sauce has 430 mg and one baby kosher dill pickle has 210 mg.

More Garlic Recipes from #OurFamilyTable

The stinking rose is a staple of many cuisines world wide. It is a healthy and flavorful addition to many recipes, like these from some of my favorite bloggers:

Give Me the Garlic!

• Garlic and Vegetable Cheese Spread from Karen's Kitchen Stories
• Garlic Bread with Optional Garlic Scapes from Art of Natural Living
• Creamy Garlic Butter Shrimp Scampi from A Kitchen Hoor's Adventures
• Garlic Parmesan Noodles from Cindy's Recipes and Writings
• Italian Herb and Garlic Focaccia from Hezzi-D's Recipe Box
• Poondu Chutney from Magical Ingredients
• Roasted Garlic and Cheddar Burgers from Palatable Pastime

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Recipe

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Ingredients

 

• 2-3 pound boneless pork sirloin roast
• ½ cup dark brown sugar
• ¼ cup salt
• 6-8 cloves garlic
• 3-4 medium sprigs rosemary
• 1 tablespoon olive oil

Instructions

 

• 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 ½ 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 large cast iron skillet (9-10 inch) 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 5 minutes until brown (if your roast has a "fat side" grill that!).
• Flip roast and place in oven. Roast in 325℉ oven for 30-40 minutes until it reaches 140℉ internal temperature.
• Remove meat from pan and tent with aluminum foil for 15 minutes. Cut into ¼ to ½ inch slices.

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Until next time, happy eating!
~Audrey