1/2 cup salt
1/4 cup brown sugar
8 cups cold water
1 center cut, boneless pork loin (3 to 3.5 lb)
3 Tbsp vegetable oil
4 slices bacon cut into 1-inch pieces
1 Tbsp apricot preserves
2 tsp finally chopped fresh garlic
1 Tbsp chopped fresh rosemary
1.5 cups fresh bread crumbs
3 Tbsp chopped fresh parley
3 Tbsp melted butter
- For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, 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
- In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp of the chopped rosemary
- Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp each salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere
- Position over rack in lowest position; preheat oven to 425 degrees. Transfer roast to wire rack in foil-lined baking dish. Roast for 45 minutes or until a thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil). Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.
- Makes 6 servings plus leftovers
- Use the remaining bacon to make appetizers. Spread on baguette slices and broil until golden. (the amount of bacon is necessary for blades to process).
Serve with Plum Compote.