February 11, 2015

Rosemary Brined and Roasted Pork Loin

Pork Loin Roast with Rosemary, Potatoes, and Carrots

Do you have a plan for Valentine's Day dinner? Yeah, I don't either! Especially because I made this delicious pork roast already and don't have another one to cook. But I'd recommend you run to the store, buy a pork roast, and make this for your special someone for Valentine's Day.

Brined Pork Loin Roast

This pork roast is savory, juicy, and delicious. Brining is the way to go with pork--it's like giving the roast a delicious salty bath, and it is the easiest way to make sure your pork is flavorful and juicy. I love the lemon and rosemary additions to the brine. They add so much subtle flavor to the final roast. Rosemary pretty much makes me happy in anything!

Rosemary and Lemon Brined Roasted Pork Loin

Roasting the pork surrounded by carrots and potatoes and onions and yum makes this a delicious, easy one pan meal. And if you make the brine the night before, put the roast in the pot in the morning, and then roast when you get home, it's a 1 hour fridge to table meal.

Rosemary Roasted Pork Loin with Potatoes and Carrots

The potatoes are creamy, the carrots sweet and a little charred, and the onions almost caramelize on the sheet pan.  The pork gets crispy on top and stays super juicy. And the rosemary ties everything together without being overpowering.

Roasted Rosemary Pork Loin Roast

Rosemary Brined and Roasted Pork Loin with Potatoes and Carrots

Author: Happy Food Happy Home
Serves 2-4

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, salt, sugar, bay leaf, peppercorns, fennel seeds, and rosemary in a large pot.*
  2. Heat over medium heat, stirring occasionally, until sugar and salt have dissolved. Remove from heat.
  3. Add in the lemon, onion, and garlic.
  4. Using a measuring cup, fill with 2 cups of ice cubes.  Then add cold water and fill in around the ice.
  5. Add the water/ice to the pot. Stir to combine and cool.**
  6. Add the pork loin roast to the brine.
  7. Brine for 8-10 hours. Flip the roast over halfway through the time.

Prepare Vegetables
  1. Peel the carrots and cut into large chunks. Place in a large mixing bowl.
  2. Wash the potatoes and put in the bowl.
  3. Add the rosemary, salt, pepper, and olive oil to the bowl. Stir to combine.
  4. Add the onion and the garlic cloves.  Stir once, trying not to break apart the onion.

  1. Preheat your oven to 350 degrees.
  2. Remove the roast from brine scraping off anything that sticks to it.
  3. Place the roast fat side up in the center of a parchment paper covered rimmed sheet pan.
  4. Mix together the rosemary, pepper, and salt and sprinkle over the roast.
  5. Dump the vegetables around the roast. Spread them out in an even layer.
  6. Cook the roast for about 20 minutes per pound until in the internal temperature is 145 degrees.
  7. Remove the roast from the oven and allow to rest for 15 minutes before slicing and serving.

*large enough to fit your roast

**you can store the brine like this in the refrigerator for 24 hours

Recipe for Rosemary Brined and Roasted Pork Loin

What are your plans for Valentine's Day?  After one evening a few years ago when we waited 90 minutes for a table, Dustin and I decided to stay home on Valentine's Day. Romantic evening at home it is!

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