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.
Roasted potatoes and root vegetables go very well with this loin.
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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