Roast Loin of Pork, Roasted Garlic and Chive Aioli

  • 2# boneless center cut pork loin, trimmed of all fat
  • 1 quart water
  • 1/2 cup brown sugar
  • 2 oz coarse salt
  • 1/4 t whole black peppercorns
  • 2 sprigs fresh thyme
  • 3 inches bay leaves


Combine water, sugar, salt, peppercorns, bay and thyme. Stir to dissolve. Place the pork loin in the brine and refrigerate overnight. Then ext day, remove from the brine, pat dry and season the outside with salt and pepper. Sear in a sauté pan and roast at 325 degrees for approximately 20-25 minutes until the internal temperature reaches 140 degrees. Let cool to room temperature, slice and serve with a roasted garlic-chive aioli.

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