Roast Pork Tenderloin


For the brine:
2 cups water
1 cup salt
1 cup white or brown sugar
8-10 whole peppercorns
2 bay leaves
4-5 cloves of garlic, smashed
1 small sprig rosemary

For the roast,
1 5 pound pork loin
3-4 cloves garlic'
1 sprig rosemary
2 sprigs of thyme
1/4 cup fresh parlsey
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil


For the Brine:
Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve solids. Once the salt and sugar dissolve, remove from heat, add enough water and ice to equal a gallon. Chill completely, then submerge pork roast in brine. Allow to brine for at least three hours, and up to 24 hours.

For the roast:
1. Remove pork from brine and pat dry with paper towels. Preheat oven to 350F.
2. Remove leaves from the rosemary and thyme. On a cutting board or with a mortar and pestle, finely chop together garlic, rosemary, thyme, parsley, salt, pepper and olive oil until you have a paste. Rub herb mixture over the surface of the roast, massaging it in.
3. Place roast on a roasting pan, and roast for 1 1/2 to 2 hours - until an internal temperature of 145F is reached with a meat thermometer. The thermometer is a real trick to a perfectly cooked roast. Trust me.
4. Allow roast to rest for at least 20 minutes before slicing.