Recipe: Buttermilk-Brined Roasted Pork Loin (with garlic and dill)

BUTTERMILK-BRINED ROASTED PORK LOIN

3 cups buttermilk
2/3 cup kosher salt
3 pounds center-cut boneless pork loin roast
2 to 3 tablespoons olive oil
1/4 cup chopped fresh dill
1 teaspoon minced garlic
Freshly ground black pepper

In a 1-gallon zipper bag, combine the buttermilk and salt. Add the pork loin, seal the bag and refrigerate 8 to 12 hours, turning the meat 2 or 3 times.

WHEN READY TO COOK:
Preheat the oven to 400 degrees F.

Remove the pork and discard the brine. Rinse the pork and pat it dry.

In a medium-large skillet, heat the oil over medium-high heat. Add the pork and brown it on all sides, about 10 minutes.

Mix together the dill, garlic and black pepper in a small bowl and pat onto the pork.

Put the pork in a small roasting pan or baking dish (you could also use the skillet if it has an oven-proof handle) and roast in the oven until it reaches an internal temperature of 140 to 145 degrees F, about 45 minutes. Remove the pork from the oven, tent with foil and let it rest for 10 to 15 minutes before slicing and serving.

Makes 6-8 servings
Source: Bruce Aidells Complete Book of Pork by Bruce Aidells with Lisa Weiss