Tuscan-Style Garlic-Rosemary Roast Pork Loin with Roasted Potatoes

Name: Tuscan-Style Garlic-Rosemary Roast Pork Loin with Roasted Potatoes
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 cups, kosher salt, for brining; 2 1/3 cups, packed dark brown sugar, for brining; 10 large cloves, garlic, lightly crushed and peeled; 5 sprigs, fresh rosemary (each about 6 inches long); 1 , pork loin roast, prepared according to first two illustrations below; 8 - 10 cloves, garlic, pressed through garlic press or minced to paste (1 1/2 tablespoons); 1 1/2 tablespoons, fresh rosemary, finely chopped; 1 teaspoon, ground black pepper; 1 tablespoon, extra-virgin olive oil; 1/8 teaspoon, kosher salt or pinch table salt; 3/4 cup, dry white wine; 2 pounds, medium red potatoes, 2 1/2-inch diameter, (about 14 potatoes total), quartered; 2 tablespoons, olive oil

Main Courses
Europe
Italian
Fruits & Vegetables
Meat
Potatoes
Pork
Roasts

Appears in Cook's Illustrated September/October 2002

Perfumed with rosemary and garlic, this simple roast can turn out dry, tough, or bitter. We made more than 40 roasts to perfect this classic Italian recipe.

SERVES 6 to 8

TIME 2¼ hours, plus 3 hours brining

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