Tuscan-Style Garlic-Rosemary Roast Pork Loin with Jus

Name: Tuscan-Style Garlic-Rosemary Roast Pork Loin with Jus
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 cups, kosher salt or 1 cup table salt, for brining; 2 1/3 cups, packed dark brown sugar, for brining; 10 large cloves, garlic, lightly crushed and peeled, for brining; 5 sprigs, fresh rosemary (each about 6 inches long), for brining; 4 pound, pork rib roast, bone-in, center cut, prepared according to first two illustrations below; 8 - 10 cloves, garlic, pressed through garlic press or minced to paste (1 1/2 tablespoons); 1 1/2 tablespoons, minced fresh rosemary; 1 teaspoon, ground black pepper; 1 tablespoon, extra-virgin olive oil; 1/8 teaspoon, kosher salt or pinch table salt; 1 cup, dry white wine; 1 teaspoon, ground black pepper; 1 , medium shallot, minced (about 3 tablespoons); 1 1/2 teaspoons, minced fresh rosemary; 1 3/4 cups, low-sodium chicken broth; 2 tablespoons, unsalted butter, cut into 4 pieces and softened

6 comments

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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