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Getting Started
To Start
- Preheat oven to 325 degrees
What You’ll Need
- 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
Method
1
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
2
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
3
Glaze Recipe
4
Mix together the following ingredients and pour over loin
5
1/4 cup light brown sugar (packed)
6
1/8 cup pure honey
7
1/2 lemon squeezed
8
2 tablespoons water
9
1 tablespoon smoked paprika
10
2 tablespoons fresh chives chopped
11
Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees
Let rest for 10-12
12
Board Dressing
13
While meat rests; whisk together:
14
6 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley (chopped)
15
1 teaspoons dried thyme
pinch of lemon zest
pinch of salt
pinch of pepper
16
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