Go Back
Print

Brined Pork Lion with Rosemary Rub

Ingredients

Brine

  • 4 cups hot water
  • 1 Tbs vanilla extract
  • 1/2 cup sugar
  • 1/2 cup kosher salt
  • 2 Tbs pepper
  • 4 cups cold water

Rub

  • 1/4 cup finely chopped fresh rosemary
  • 1 Tbs dried sage or 2 Tbs fresh
  • 1 Tbs kosher salt
  • 1 tsp black pepper
  • 1 3-4 pound boneless pork loin
  • 10 cloves garlic, thinly sliced
  • a bit of oil

Sauce

  • 1/4 cup white wine
  • 1 cup chicken broth

Instructions

Brine

  • Mix everything but the cold water together until the solids dissolve. Stir in the cold water. Brine a pork loin overnight in the refrigerator. Smaller cuts need less time. Drain and pat dry before cooking.

Rub and Bake

  •  Preheat the oven to 450. 
  • Mix the herbs together and rub them all over the pork.
  • Oil the bottom of your roasting pan lightly and lay the garlic slices down, then put the pork loin on top, fat side up if you have some fat. Cook the pork for 15 minutes. Lower the temperature to 300 and cook another 1 1/4 to 1 1/2 hours, depending on how big your loin is. Use a thermometer and cook until the inside of the pork is about 145.
  • Remove the roast and cover with foil while you make the sauce.

Make the Sauce

  • If you have a lot of fat in the pan, pour it off.  Heat the pan on your stove top and add the white wine. Bring to a boil and use a flat wooden spoon to scrape up all the browned bits. Add the chicken broth and simmer until the sauce is reduced by about half.
  •  Strain the garlic pieces out of the sauce. Salt and pepper to taste but remember the pork is heavily spiced. Slice the meat into 1/4 slices and serve with the sauce.