Ingredients

The following ingredients have 4 Servings
  • 2 pound boneless pork sirloin roast
  • 1/2 cup dark brown sugar
  • 1/4 cup salt
  • 6-8 cloves garlic
  • 3-4 medium sprigs rosemary
  • 1 tablespoon olive oil

Instruction

  • Prepare the brine by combining the brown sugar and salt with 2 cups of warm water, stirring until salt and sugar are dissolved. Add 2 cloves of minced garlic, one rosemary sprig and the pork roast to a large zip-to-lock bag. Refrigerate for 1 1/2 hours.
  • Remove roast meat from refrigerator 30 minutes before ready to cook. Preheat oven to 325.
  • Remove the remaining rosemary leaves from stems and mince with the remaining garlic cloves (or crush with mortar and pestle). Combine with olive oil to make a rub.
  • Heat a stove top griddle or cast iron skillet on medium high heat about 5 minutes
  • Remove meat from brine and dry with paper towel. Rub with crushed garlic/rosemary mix. Grill one side for about 8 minutes until brown (if your roast has a "fat side" grill that!).
  • Place meat on roasting pan grilled side up. Roast in 325 degree oven for 30-40 minutes until it reaches 140 degrees internal temperature.
  • Tent meat with aluminum foil for 15 minutes. Cut into 1/4 to 1/2 inch slices.