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.

SERVES6 to 8

TIME2¼ 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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