Tuscan-Style Garlic-Rosemary Roast Pork Loin with Fennel
Why This Recipe Works
For the best Tuscan-style roast pork loin recipe, succulent and with a crisp crust, we chose a bone-in, center-cut pork rib roast. Its protective cap of fat and muscle made it the tastiest of all the cuts we sampled, and its rack of bones helped to protect the meat during roasting. Brining the meat in a mixture of water, salt, brown sugar, garlic, and rosemary ensured juiciness and imparted flavor. To add more flavor to our pork loin recipe, we butterflied the pork loin, then rubbed the meat with a garlic, rosemary, and olive oil paste (olive oil helped heat and cook the paste, boosting flavor).