Full of Flavor...

 With Easter right around the corner I thought I would share this recipe from my cookbook.
Roasted potatoes and root vegetables go very well with this loin. 
 

Boneless Pork Loin with Spice and Herb Glaze

By The Gourmet Farm Girl

4-5 pound boneless pork loin

5 tablespoons sea or kosher salt

5 tablespoons brown sugar

2 tablespoons granulated garlic

1 tablespoon cracked black pepper

3 tablespoons minced sweet onion

1 tablespoon smoked paprika

1 teaspoon ground coriander

3-4 sprigs fresh thyme (pulled from stem)

1 small batch flat leaf parsley (chopped)

1 stem rosemary leaves

2 cups cold water

3 tablespoons canola oil

Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large Ziploc bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator 

Preheat oven to 325 degrees

Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water in bottom of dish; bake for 45 minutes

Glaze Recipe

Mix together the following ingredients and pour over loin

1/4 cup light brown sugar (packed)

1/8 cup pure honey

1/2 lemon squeezed

2 tablespoons water

1 tablespoon smoked paprika

2 tablespoons fresh chives chopped

Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees

Let rest for 10-12

Board Dressing

While meat rests; whisk together:

6 tablespoons extra virgin olive oil

3 tablespoons fresh flat leaf parsley (chopped)

1 teaspoons dried thyme

pinch of lemon zest

pinch of salt

pinch of pepper

Pour dressing onto a clean cutting board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately

Serves 10-12