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Recipe

Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic

Scott Phillips

Servings: six to eight.

This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra tender” or “guaranteed tender,” because they’ve been treated with sodium phosphate and water and will be too salty if brined.

Ingredients

For the brined pork

  • 3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
  • 1/4 cup packed light brown sugar
  • 3 medium cloves garlic, smashed and peeled
  • 3 large sprigs fresh rosemary
  • 3 large sprigs fresh sage
  • One 3-lb. all-natural boneless pork loin, trimmed of excess fat

For the herb paste

  • 8 medium cloves garlic, peeled
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh sage leaves
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 85
      Sodium (mg): 1010
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 32

Preparation

Brine the pork

  • In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours.

Make the herb paste

  • Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don’t have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.

Butterfly and season the pork

  • Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher’s twine and then spread the remaining herb paste over the entire outer surface.

Grill the pork

  • Set up a grill for indirect rotisserie cooking according to the manufacturer’s instructions. Heat the grill to 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, 35 to 45 minutes.
  • If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
  • Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature.

Make Ahead Tips

The pork must be brined 8 to 18 hours ahead. You can also butterfly and season the roast with the herb paste up to 4 hours before grilling. Refrigerate, but let sit at room temperature while you heat the grill.

Reviews

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Reviews

  • user-3071268 | 12/05/2013

    look delicious!!! I'm try this, we like meats!

  • User avater
    CookbyOsmosis | 06/28/2010

    Very YummyBBQ'd it.1st time doing a brine.It work out great.For a 2nd time I will use less salt in the herb paste... personnel taste.Got to use my mortar.feeling powerful lol.

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