Tuscan-Style Garlic-Rosemary Roast Pork Loin with Fennel

Name: Tuscan-Style Garlic-Rosemary Roast Pork Loin with Fennel
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 cups, kosher salt or 1 cup table 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); 4 pound, pork rib roast bone-in, center cut, prepared according to first two illustrations below; 2 medium bulbs, fennel; 1 tablespoon, olive oil; 8 - 10 cloves, garlic, pressed through garlic press or minced to paste (1 1/2 tablespoons); 1 1/2 tablespoons, minced fresh rosemary; 1 teaspoon, fennel seeds (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; 1 teaspoon, ground black pepper

Main Courses
Europe
Italian
Meat
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

Tuscan-Style Garlic-Rosemary Roast Pork Loin with Fennel

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