Categories: Pork- Main Dish

Ingredients

• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 8 cups cold water
• 1 3 to 3 1/2 lb. center-cut boneless pork loin
• 3 Tbsp. peanut or vegetable oil
• 4 slices Black Forest bacon or other bacon, cut into 1-inch pieces
• 1 Tbsp apricot preserves
• 2 tsp. finely chopped fresh garlic
• 1 Tbsp. chopped fresh Italian parsley
• 3 Tbsp. melted butter

Directions

1. For brine, in large bow dissolve salt and sugar in the cold water. Transfer pork to the brine, making sure to fully submerge. Cover and refrigerate 8 hours or up to 2 days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet brown all sides of pork in hot oil, about 10 minutes. Set aside 5 to 30 minutes to cool slightly.

3. In food processor, puree uncooked bacon to a smooth puree. Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic, and 2 tsp. of the chopped rosemary.

4. Place cooled pork on waxed paper. Spread thinly with bacon puree. In a separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp. each kosher salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for crumbs to adhere.

5. Position oven rack in lower position; preheat oven to 425 degrees. Transfer pork to wire rack in foil-lined baking dish or roasting pan. Roast 15 minutes. Reduce temperature to 350 degrees. Roast 45 minutes more or until a thermometer registers 145 degrees. If crust begins to brown too deeply, tent with foil. Remove pork from oven, tent with foil and allow to rest 15 minutes.

6. Note: This amount of bacon is necessary for blades to process. For an easy appetizer, spread remaining bacon pure on baguette slides, then broil until golden.

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