• 2 cups kosher salt

• 2 cups packed dark brown sugar

• 10 large cloves garlic lightly crushed

• 5 sprigs fresh Rosemary

• 1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.  Cut meat from ribs before brining.

Dissolve salt and brown sugar in 1 ½ quarts hot tap water in a large stock pot.  Stir in garlic and rosemary.  Add 2 ½ quarts cold water and submerge meat and bones in the brine. Refrigerate 3 hours.  Rinse meet and ribs under cold water and dry thoroughly. While roast is brining, make paste:

• 8-10 garlic cloves minced or pressed

• 1 ½ T. finely chopped fresh rosemary leaves

• 1 t. black pepper

• 1 T. extra virgin olive oil

• 1/8 t. kosher salt

When roast is out of brine, heat a 12” skillet over medium heat until hot.  Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes.  Transfer roast browned side up to a rimmed  baking sheet and set aside.  Pour off fat from skillet and add 1 cup dry white wine.  Bring to boil and scrape up loose browned bits.  Set skillet aside.

Make a lengthwise incision in the pork loin stopping an inch from the edge.  Open like a book and rub 1/3 of the garlic paste on the meat.  Rub the remaining
paste on the cut side of the ribs where the meat was originally attached.  Tie the meat to the ribs exactly where it originally was.  Sprinkle the browned side of the roast with pepper.   Pour the reserved wine and brown bits from the skillet into the roasting pan.  Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes).  If wine evaporates, add about ½ cup water to the roasting pan to prevent scorching.