{"id":8849,"date":"2015-01-08T13:17:44","date_gmt":"2015-01-08T21:17:44","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=8849"},"modified":"2024-04-21T11:21:46","modified_gmt":"2024-04-21T18:21:46","slug":"tuscan-garlic-rosemary-pork-loin","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/tuscan-garlic-rosemary-pork-loin\/","title":{"rendered":"Tuscan Garlic Rosemary Pork Loin"},"content":{"rendered":"\n

Are you tired of the same old boring pork dishes? Looking for a way to spice up your dinner routine? Look no further than the irresistible and mouth-watering Tuscan Garlic Rosemary Pork Loin. <\/p>\n\n\n\n

This flavorful and aromatic dish infuses the classic flavors of Italian cuisine with juicy and tender pork loin, creating a gastronomic experience that will leave your taste buds dancing. <\/p>\n\n\n\n

Get ready to impress your family and friends with this simple yet impressive culinary masterpiece.<\/p>\n\n\n\n

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Boneless pork sirloin roast is a great inexpensive roast. I can often get them on sale for half price. This simple preparation method adds loads of flavor with just a little mixing and some waiting. <\/p>\n\n\n\n

If you have a tenderloin instead of a sirloin, this recipe will also work. The tenderloin will have less fat and is longer and skinnier so start checking the temperature at 20 minutes.<\/p>\n\n\n\n

How to Brine Pork Loin<\/h2>\n\n\n\n

I added both flavor and moisture through a technique I have never tried before - brining! <\/p>\n\n\n\n

The recipe is based on one in Cook's Illustrated Cookbook<\/a>. Except they use a bone in pork loin with a fat cap and add a wine sauce and other stuff that I cut out. <\/p>\n\n\n\n

They are big fans of brining, but I have always been leery of trying it for fear the food would taste like nothing but salt. It didn't. I have had saltier tasting ham, soy sauce, canned soup etc.<\/p>\n\n\n\n

Brining is basically a technique of marinating the meat in a salt solution. Due to osmosis the brine (with all of its flavors) moves from higher salt concentration to lower concentration; the meat \"absorbs\" the brine, adding moisture and flavor.<\/p>\n\n\n\n

How Much Sodium is Absorbed in Brining<\/h2>\n\n\n\n

Is it low sodium? Heck no! How much sodium is absorbed into the meat? I have no idea. There are so many different figures out there that depend on the length of brining and the salt content in the brine that I got headache trying to sift through it all. <\/p>\n\n\n\n

My guesstimate is you are looking at between 200 and 400 mg per 4 ounce serving. As a point of reference, I peeked in my fridge and found low-sodium soy sauce has 575 mg per tablespoon and a \u00bd cup of canned pasta sauce has 430 mg and one baby kosher dill pickle has 210 mg.<\/p>\n\n\n\n

More Garlic Recipes from #OurFamilyTable<\/h2>\n\n\n
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The stinking rose is a staple of many cuisines world wide. It is a healthy and flavorful addition to many recipes, like these from some of my favorite bloggers:<\/p>\n\n\n\n

Give Me the Garlic!<\/H3>\n