Roast Pork Loin with Herb Stuffing

Name: Roast Pork Loin with Herb Stuffing
Prep time: 30 min
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 1/3 c. kosher salt; 1/3 c. sugar; 2 tsp. juniper berries; 2 tsp. cardamom pods; 2 tsp. whole peppercorns; 1 tsp. allspice berries; 2 bay leaves, lightly crushed; 1 (3 3/4- to 4-pound) pork loin roast, trimmed, butterflied, and tied; 3 tbsp. butter; 3 stalks celery, finely diced; 1 small onion, finely diced; 3 garlic cloves, finely chopped; 2 c. panko breadcrumbs; 1 c. chopped fresh parsley; 1 tbsp. chopped fresh sage; 2 tsp. fresh thyme leaves; 1/4 c. chicken stock

By Cheryl SlocumPublished: Feb 27, 2013

1 Rating

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John Kernick

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

3 hrs 15 mins

Cal/Serv:

398

An aromatic brine of juniper, cardamom, and bay imbues this lean cut with juicy flavor; a breadcrumb filling verges on extravagance.

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Ingredients

1/3 cup kosher salt
1/3 cup sugar
2 tsp. juniper berries
2 tsp. cardamom pods
2 tsp. whole peppercorns
1 tsp. allspice berries
2 bay leaves, lightly crushed
1 (3 3/4- to 4-pound) pork loin roast, trimmed, butterflied, and tied
3 Tbsp. butter
3 stalks celery, finely diced
1 small onion, finely diced
3 garlic cloves, finely chopped
2 cups panko breadcrumbs
1 cup chopped fresh parsley
1 Tbsp. chopped fresh sage
2 tsp. fresh thyme leaves
1/4 cup chicken stock

Directions

1. Step 1In a medium pot, bring 2 cups water, salt, sugar, juniper, cardamom, peppercorns, allspice, and bay leaves to a boil. Stir to dissolve sugar and salt. Remove from heat and stir in 4 cups cold water. Set brining liquid aside and let cool to room temperature, 20 to 30 minutes. Place pork loin in a 2-gallon resealable plastic bag and carefully pour in cooled brining liquid. Seal and refrigerate, 8 to 12 hours.
2. Step 2Meanwhile, in a large skillet over medium heat, melt butter until sizzling. Add celery, onion, and garlic and cook, stirring occasionally, about 5 minutes. Add breadcrumbs, parsley, sage, and thyme, stirring to combine, and cook 1 minute more. Add chicken stock and toss until breadcrumbs have absorbed all of the liquid. Remove stuffing from heat and let cool to room temperature, 30 minutes. (Stuffing can be made up to 1 day ahead and refrigerated. Bring to room temperature before using.)
3. Step 3Preheat oven to 500°F. Remove pork loin from bag and discard brine; pat meat dry with a paper towel. On a work surface, untie pork loin so that it lies flat, fat side down. Spread stuffing mixture atop meat in an even layer. Starting from one of the long sides, roll the pork loin into a tight spiral. Tie at 1 1/2-inch intervals with 12-inch lengths of kitchen twine.
4. Step 4In a roasting pan fitted with a rack, place pork loin fat side up. Roast 15 minutes, then reduce oven temperature to 250°F. Continue to cook for about 1 hour and 35 minutes, until an instant-read thermometer inserted into the pork loin reaches 145°F. Transfer pork loin to a wire rack to rest for 15 minutes before serving.