Rosemary Brined and Roasted Pork Loin Roast

February 11, 2015

A rosemary brined and roasted pork loin roast with carrots and potatoes. A savory, juicy pork loin roast perfect for a romantic dinner.

Brine
2 cups water
½ cup kosher salt
¼ cup packed brown sugar
1 bay leaf
1 teaspoon peppercorns
1 teaspoon fennel seeds
1 sprig fresh rosemary
1 lemon, cut in half
½ onion, roughly chopped
1 garlic clove, peeled and smashed
1 2 pound pork roast
Potatoes and Carrots
1 ½ pounds baby red potatoes
4 medium carrots
½ large onion, cut into quarters
2 garlic cloves, peeled
1 teaspoon rosemary, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
Olive oil, to coat
Rosemary Rub
1 teaspoon chopped rosemary
½ teaspoon black pepper
¼ teaspoon kosher salt

Prepare Brine 1. Combine 2 cups of water, 1/2 cup salt, sugar, bay leaf, peppercorns, fennel seeds, and rosemary sprig in a large pot.* 2. Heat over medium heat, stirring occasionally, until sugar and salt...
See the full directions on my site

Nutritions

Calories
448

Sodium
30691mg
1278% DV

Fat
18g
27% DV

Protein
17g
35% DV

Carbs
97g
33% DV

Fiber
21g
84% DV