Tuscan-Style Garlic-Rosemary Roast Pork Loin with Jus

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Appears in Cook's Illustrated September/October 2002

Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.

SERVES 6 to 8

TIME 2¼ hours, plus 3 hours brining

Tuscan-Style Garlic-Rosemary Roast Pork Loin with Jus

WHY THIS RECIPE WORKS

For the best Tuscan-style roast pork loin recipe, succulent and with a crisp crust, we chose a bone-in, center-cut pork rib roast. Its protective cap of fat and muscle made it the tastiest of all the cuts we sampled, and its rack of bones h...

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