herb-and-garlic-coated pork roast

How To Make herb-and-garlic-coated pork roast

• 1

  For marinade, in large bowl dissolve salt and sugar in the 8 cups cold water. Transfer pork to marinade, making sure to fully submerge. Cover and refrigerate 8 hours or up to 2 days.
• 2

  Remove loin from marinade and blot dry with paper towels. In a nonstick skillet brown all sides of pork in hot oil, about 10 minutes. Set aside 5 to 30 minutes to cool slightly.
• 3

  In food processor puree uncooked bacon to a smooth puree. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp. of the chopped rosemary.
• 4

  Place cooled pork on waxed paper. Spread thinly with bacon puree. In a separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp. each kosher salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for crumbs to adhere.
• 5

  Position oven rack in lowest position; preheat oven to 425ºF. Transfer pork to wire rack in foil-lined baking dish or roasting pan. Roast 15 minutes. Reduce temp to 350ºF. Roast 45 minutes more or until a thermometer registers 145ºF. Remove pork from oven, tent with foil and allow to rest 15 minutes.
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