Herb Pork Loin
For an impressive dinner, try this Herb Pork Loin, roasted until juicy and crusted with a fragrant mix of rosemary, thyme, pepper, and garlic. It's incredibly tender and packed with flavor, making it a standout dish for any night of the week.
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Servings: 6
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Ingredients
- 4 to 5 lb boneless pork loin
- 4 cups cool water
- ⅓ cup plus ½ tsp salt
- ¼ cup granulated sugar
- 4 tbsp unsalted butter softened
- 2 tbsp fresh rosemary minced
- 2 tbsp fresh thyme minced
- 3 to 4 cloves garlic minced
- ½ tsp black pepper
Instructions
- To prepare the brine: In a large container, add the water, ⅓ cup salt and sugar. Stir until the salt and sugar are dissolved. Set aside.
- Using a sharp knife, cut a crosshatch pattern in the top fat layer of the pork loin. Cut the lines diagonally 1-inch apart across the fat cap. Then turn the loin 45° and cut lines 1-inch apart creating a diamond pattern in the fat. Be careful to cut only the fat and not into the meat.
- Place the pork loin in the brine mixture, cover and refrigerate for 30 minutes or up to 3 hours.
- Remove the loin from the fridge 30 minutes before baking, but leaving it in the brine. Preheat the oven to 325℉.
- In a small bowl, add the butter, rosemary, thyme, garlic, ½ tsp salt and black pepper. Stir until combined.
- Place an oven rack over a rimmed baking sheet that has been lined with aluminum foil for easy cleanup. Lay 3 to 4 12-inch pieces of butcher's twine on the prepared rack, 1 ½ to 2 inches apart.
- Remove the pork loin from the brine solution and pat dry with paper towels. Smear the butter herb mixture over the surface of the loin and place it on top of the cut pieces of twin, fat side up. Tie the twine into secure knots, cutting the excess ends, to keep the loin uniform while baking.
- Bake for 1 ½ hours or until the internal temperature reaches 145℉. Remove from the oven and allow to rest for 25 minutes before carving into slices.
- Move the loin to a cutting board and using scissors or a knife, cut and remove the twine. Slice the loin into ½ to 1 inch pieces and serve.
Notes
Do not skip the brine or your pork loin may turn out dry.
Nutrition
Calories: 504kcalCarbohydrates: 10gProtein: 68gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 211mgSodium: 6445mgPotassium: 1162mgFiber: 0.5gSugar: 8gVitamin A: 365IUVitamin C: 4mgCalcium: 41mgIron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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