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

Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic
Photo by Scott Phillips


  • ¼ cup packed light brown sugar
  • 3 medium cloves garlic, smashed and peeled
  • One 3-lb. all-natural boneless pork loin, trimmed of excess fat
  • ¼ cup fresh sage leaves
  • Kosher salt and freshly ground black pepper
  • ¼ cup fresh rosemary leaves
  • 3 large sprigs fresh rosemary
  • + 4 more ingredients
    • 8 medium cloves garlic, peeled
    • 3 oz. kosher salt (¾ cup if using Diamond Crystal; 6 Tbs. if using Morton)
    • 3 Tbs. extra-virgin olive oil
    • 3 large sprigs fresh sage

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 ho...

View full recipe at Fine Cooking


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