https://www.copymethat.com/r/fy6aq5u8os/herb-and-garlic-crusted-pork-roast/
143841940
oikycpt
fy6aq5u8os
2024-09-22 11:28:00
Herb-and-Garlic-Crusted Pork Roast
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Servings: 6
Servings: 6
Ingredients
- MARINATE: OVERNIGHT
- 8 cups cold water
- ½ cup kosher salt
- ¼ cup brown sugar
- 1 center cut, boneless pork loin, approximately 3 to 3-½ pounds
- 3 Tablespoons peanut or vegetable oil
- 4 slices Black Forest bacon or other thick-sliced bacon, cut in 1-inch pieces (uncooked)
- 1 Tablespoon apricot preserves
- 2 teaspoons finely chopped fresh garlic
- 1 Tablespoon chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
- 1 ½ cups fresh bread crumbs
- 3 Tablespoons chopped fresh parsley
- ½ teaspoon kosher salt
- 3 tablespoons butter, melted
Steps
- subheading: For brine:
- In a very large bowl dissolve salt and sugar in 8 cups cold water.
- Transfer pork to brine, making sure to submerge it fully.
- Cover and refrigerate overnight, or up to 2 days.
- Remove loin from brine and blot dry with paper towels.
- In a nonstick skillet heat oil, then brown roast on all sides, about 10 minutes.
- Set aside for 5 to 30 minutes to cool slightly.
- subheading: Pork Loin:
- In a food processor puree uncooked bacon to a smooth paste. (This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: spread on baguette slices then broil until golden. Serve with Plum Compote.)
- Transfer half the bacon to a bowl.
- Stir in apricot preserves, chopped garlic, and 2 teaspoons of the chopped rosemary.
- Position oven rack in lowest position.
- Preheat oven to 425°
- Place cooled pork loin on waxed paper.
- Spread with bacon mixture.
- In a separate bowl combine the bread crumbs, parsley, remaining rosemary, ½ teaspoon kosher salt, a few grinds of black pepper, and the melted butter.
- Toss well to mix.
- Press an even layer of the crumb mixture on the roast (except the ends), applying enough pressure for the crumbs to adhere to the bacon layer.
- Transfer roast to a wire rack in a foil lined baking pan or roasting pan.
- Roast for 15 minutes.
- Reduce oven temperature to 350°
- Roast for 45 minutes more or until an instant read thermometer registers 135°-145° (If crust begins to brown too deeply, tent roast with foil.)
- Remove roast from oven, tent with foil, and allow to rest for 15 minutes in a warm place.
- Temperature of roast will rise approximately 10 degrees F as it stands.
- subheading: FROM THE TEST KITCHEN:
- * If you are not able to find a natural pork roast, skip the brining step.
- ** If you don't let the crumbs stale overnight, spread them in a 15x10x1-inch baking pan and bake, uncovered, in a 300 degrees F oven 10 minutes or until dry, stirring once or twice. Crumbs will continue to dry as they cool.