Roast pork loin with pink peppercorn, brown sugar, & sage
Roast
Lean cuts are tricky because they both lack the moist-making marbling of fattier cuts while also being relatively compact and quick-cooking—a double hazard to overdone meat. This recipe uses a fail-proof trick for a tender, juicy pork loin: Wrap the whole thing in parchment paper after sprinkling on some aromatics. Both cooking and letting it rest in the parchment is key; this allows the juices to reabsorb and evenly distribute throughout the loin. Then, all you have to do is unwrap, slice, and serve your lovely, succulent roast! <br /> <br /><em>This recipe was developed in partnership with <a href="https://f52.co/2pIUPYY">If You Care</a>.</em>
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