I’m picking a different cook book each month to try new recipes from.  This month 😀 and probably next  is Cook’s Science from America’s Test Kitchen/Cook’s Illustrated.

2-2 1/2 boneless pork loin roast, trimmed
1/4 cup salt
1/4 cup sugar
2 quarts cold water

  • In a large container dissolve salt and sugar into cold water.
  • Submerge the roast in the brine, cover and refrigerate for 2 hours.

1/2 cup water
2 ounces salt pork
3 cups WHOLE milk
5 cloves garlic, minced
1 teaspoon FRESH minced thyme
1/4 teaspoon baking soda
1/2 cup dry wine
3 tablespoons FRESH chopped parsley
1 teaspoon creamy horseradish* (see note)
FRESH ground sea salt and tri-color pepper

  • Remove roast from brine and pat dry.
  • Preheat oven to 275°.
  • Bring water and salt pork to a simmer in a dutch oven over medium heat.
  • Simmer 5 or so until water evaporates and salt pork begins to sizzle. Continue cooking until salt pork is browned and fat has rendered.
  • Using slotted spoon remove salt pork and discard.
  • Increase heat to medium high.
  • Add roast and brown on ALL sides.
  • Transfer roast to plate.
  • Add milk, garlic, thyme and baking soda to pot and bring to a simmer, being sure to scrape up any browned bits. Continue cooking 15 minutes or so, stirring frequently, until milk is starting to brown and becoming the consistency of heavy cream.
  • Reduce heat to medium low and cook a few minutes more until mixture becomes the consistency of a thin batter. Remove from heat.
  • Return roast to the pot, turning to coat in milk mixture, cover and transfer to oven for 20 minutes, turn again and roast another 20-25 minutes until roasts registers 140°.
  • Transfer roast to carving board, tent with foil and allow to rest 15 minutes before slicing.
  • Transfer any accumulated juices from the carving board to the pot with the milk mixture.
  • Add wine and bring to a simmer over medium high heat. Whisk constantly to smooth out sauce.
  • Simmer 2-3 minutes until gravy thins.
  • Remove from heat.
  • Whisk in Parsley and creamy horseradish.
  • Adjust seasoning.
  • Use immersion blender if necessary to cream sauce.
  • Slice roast into 1/4 inch slices and transfer to serving platter.
  • Spoon sauce over slices and serve immediately.


  • Original recipe called for Dijon mustard, but I have a severe allergy to mustard so I substitute creamy horseradish.
  • Buttermilk is a GREAT substitute for the whole milk that is also a technical fix for the gravy turning lumpy.  There was a technical explanation to the whole reason why, but the bottom line is that it works! 😀

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