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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings plus leftovers)
Place 8 cups cold water in a very large bowl. Add 1/2 cup salt and the brown sugar; stir to dissolve. Transfer pork to the brine, making sure to submerge it fully. Cover and refrigerate overnight, or up to 2 days.
Remove the pork from the brine and blot dry with paper towels. In a nonstick skillet, heat oil. Add roast and brown on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.
In a food processor, puree uncooked bacon to a smooth paste. (This amount of bacon is necessary for the blades to process. Reserve the remainder for another use.) Transfer half the bacon to a bowl. Stir in preserves, garlic, and 2 teaspoons rosemary.
Position oven rack in lowest position. Preheat oven to 425°F. Place the cooled pork loin on wax paper. Spread with the bacon mixture. In a separate bowl, combine breadcrumbs, parsley, the remaining 1 teaspoon rosemary, the remaining 1/2 teaspoon kosher salt, black pepper and melted butter. Toss well to mix. Press an even layer of the crumb mixture onto the roast (except the ends), applying enough pressure for the crumbs to adhere to the bacon layer.
Transfer the roast to a wire rack in a foil-lined baking pan or roasting pan. Roast for 15 minutes. Reduce oven temperature to 350°F. Roast for 45 minutes more or until an instant-read thermometer registers 145°F. (If crust begins to brown too deeply, tent roast with foil.) Remove roast from oven, tent with foil and allow to rest for 15 minutes in a warm place. The temperature of roast will rise approximately 10°F as it stands.