Roasted Pork Loin with Rosemary-Mint & Garlic

An Herby pork loin with garlic

#porkloin has been a family favourite for many years. I recommend a brine to give it that extra juiciness pork so richly deserves. Pork has become leaner over the years, and thus a brine really helps it keep moist. With a fresh chopped mash of garlic, rosemary, and mint, you will have a beautifully seasoned roast to enjoy with mashed potatoes, polenta, and vegetables.

Ingredients

• 4 cup cool water

• 1/4 cup sugar

• 1/2 cup Diamond kosher salt

• a bay leaf

• 3-4 garlic cloves, crushed

• 4-5 lbs pork loin (see Tips and Tricks)

• 6-7 garlic cloves, finely minced and mashed

• 3-4 springs of rosemary, chopped finely

• 2-3 mint sprigs, chopped finely

• 1-3 tbsp Dijon ( I used 3- we like the taste)

• squeeze of a lemon wedge

• salt and pepper

• basil, freshly chopped if desired

Instructions

Read Susie's Tips and Tricks below

1. Prepare brine: mix water, sugar, salt, garlic, etc., together in a large container with a lid (preferred) and place trimmed pork loin inside. Let brine 3-5 hours. Rinse after brine is complete. Pat dry with paper towels.

2. Preheat oven to 325F.

3. Prepare Garlic Herb paste by chopping together and blend well, then spread all over loin. Place in a roasting pan without the lid and cook until 145F. This is approximately 18 minutes per lb. Pork is completely safe prepared to 145F.

4. Remove from oven once pork is cooked and set aside for 20 minutes. Do not slice it open until the juices have had a chance to redistribute themselves. Sprinkle with some fresh basil if desired, slice and serve.

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Susie's Tips and Tricks

A pork loin is big and fat; it's not the same as a pork tenderloin (the long thin one). Be sure to trim the excess fat from the roast. Not all of it, but if there are sections with exceptionally thick fat, remove and toss.

Brining meat is a simple way to add great flavour to chicken, beef, and pork. Be sure to brine your foods in the fridge. Food safety!

Salt: if you have regular table salt, use half the amount with Diamond Kosher. FYI: Diamond Kosher salt is more forgiving and you'll be less likely to over-salt.

I like to do approximately 15 to 17 minutes per lb to determine approximate cooking times. Nothing beats a good thermometer though. Spend the $10- to buy one.

#pork #porkloin