We swear by this pork-cooking technique for the most tender, flavorful results. First the lean pork loin is brined overnight, then it's grilled and coated in a fragrant paste before it rests in a mixture of white wine, butter and its own juices.

Betsy Andrews
Source: EatingWell Magazine, March 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water, salt and sugar to a boil in a large saucepan over medium-high heat. Reduce heat and add 10 cloves garlic and rosemary sprigs; simmer for 5 minutes more. Remove from heat, add ice and stir until melted.

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  • Place pork in a large bowl and pour the brine over it. Cover and refrigerate overnight.

  • Transfer the pork to a plate (discard the brine). Let stand at room temperature for 45 minutes.

  • Meanwhile, preheat grill to medium (about 350 degrees F). Line a rimmed baking sheet with foil.

  • Pat the pork dry with paper towels and brush with 1 tablespoon oil. Grill, turning occasionally, until browned on all sides, 20 to 30 minutes.

  • Combine the remaining 12 cloves garlic and 1/2 cup oil in a food processor and add herbs and fennel. Pulse, scraping down the sides as needed, until a paste forms. Transfer the pork to the prepared baking sheet and coat the top of the pork with the herb paste.

  • Place the baking sheet with the pork on the grill. Cook, without turning, until an instant-read thermometer inserted in the thickest part registers 130 degrees F, 15 to 25 minutes.

  • Combine wine and butter in a large pot and bring to a simmer over medium heat until the butter melts, about 2 minutes. Remove from heat. Immediately add the pork, herb-paste-side up, cover and let steam for 30 minutes.

  • Transfer the pork to a clean cutting board and tent with foil to keep warm. Bring the wine mixture to a boil over high heat and cook until reduced to approximately 1/4 cup, 20 to 25 minutes.

  • To serve, cut the pork into 1/2-inch-thick slices and drizzle with the wine reduction.

Nutrition Facts

349.5 calories; protein 20.3g 41% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 0.6g 3% DV; sugars 2.5g; fat 21.6g 33% DV; saturated fat 5.4g 27% DV; cholesterol 66mg 22% DV; vitamin a iu 242.9IU 5% DV; vitamin c 3.5mg 6% DV; folate 5.2mcg 1% DV; calcium 33.5mg 3% DV; iron 1mg 5% DV; magnesium 31.6mg 11% DV; potassium 389.8mg 11% DV; sodium 622.3mg 25% DV.

Reviews (1)

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Rating: 3 stars
06/10/2019
I really liked the flavors and the texture of the pork however mine came out extremely salty. The salt overpowered all of the other flavors. Might try again w less salt in the brine. Read More