Full of Flavor…

 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. 
 

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

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