• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quarts water

  2. 3/4 cup kosher salt

  3. 1 bay leaf

  4. 1/2 cup black peppercorns

  5. 1 6 pound pork loin , boneless, trimmed

  6. 2 teaspoons kosher salt

  7. 1 teaspoon 1 medium spanish onion , cut into 1-inch cubes

  8. 5 cups salsify , peeled, chopped (1 inch pieces; from about 8 pieces)

  9. 5 cups white turnip , chopped (1 inch cubes; from about 3 turnips)

  10. 1 spring fresh rosmary

  11. 2 tablespoons Grapeseed oil

  12. extra virgin olive oil for drizzling , optional

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Brine the pork loin: Place the water, salt, bay leaf and peppercorns in a large 5-quart saucepan over medium heat. Bring to a boil and cook for 6 to 8 minutes.

  3. Remove from the heat and set aside to cool. Once the brine has cooled to room temperature, add the pork loin, cover the pan and place it in the refrigerator for 24 hours.

  4. Transfer the pork loin to a rack inside a roasting pan and let sit at room temperature for 20 minutes before roasting.

  5. Preheat the oven to 400°F.

  6. Season the meat all over with the salt and pepper.

  7. Roast for about 45 minutes, until the juices run clear when pierced with the tip of a sharp knife, or a meat thermometer inserted into the thickest part reads 145–150°F.

  8. Remove the roast loin from the oven, tent with aluminum foil, and let rest for 20 minutes.

  9. Place the grapeseed oil in a large 12-inch sauté pan over medium heat. Add the onions, salsify, turnips, and rosemary and cook, stirring often, until the vegetables are deep golden in color and nicely caramelized, 10 to 12 minutes. Season with salt and pepper, and arrange on a serving platter.

  10. Cut the pork loin into 1-inch-thick slices and place on top of the vegetables.

  11. Drizzle with extra virgin olive oil, if desired, and serve.


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