Herb Crusted Roasted Pork with Green Beans in Pork Stock, Onions and Butter, and Bibb Lettuce Salad with Fine Herbes Dressing



  • 1 cup salt
  • 1/2 cup sugar
  • 1/2 gallon water
  • 1/2 gallon ice


  • 3 pound boneless pork loin cleaned, brined overnight
  • 1/4 cup chervil chopped
  • 1/4 cup rosemary chopped
  • 1/4 cup thyme chopped
  • 1/4 cup oregano chopped
  • To taste salt and pepper

Green Beans

  • 1 pound haricot vert blanched
  • 1/2 cup shallots minced
  • As needed butter
  • 1 cup pork stock
  • To taste salt and pepper

Fine Herb Dressing

  • 1/2 cup parsley
  • 1/4 cup tarragon
  • 1/4 cup dill
  • 2/3 cup buttermilk
  • 1 TBL honey
  • 1/3 cup white ver jus or apple cider vinegar
  • 1/4 cup shallot chopped
  • 1/2 cup grapeseed oil
  • To taste salt and pepper

Bibb Lettuce

  • 2 heads Bibb lettuce or Boston lettuce, cleaned


  1. For the Brine: Combine the ingredients and cool fully before submerging the pork loin. Brine the pork overnight or up to 24 hours.  
  2. For the Pork: Pre heat your convection oven to 400°. Combine the chopped herbs and reserve half for basting the pork loin later. Season the pork loin with salt, pepper and half of the chopped herbs.  
  3. Roast on a rack until internal temperature is 135°. Remove from the oven and finish basting with the last half of herbs and drippings from the roasted pork. Let rest for at least 20 minutes, or until the roast reaches 145°F before slicing
  4. For the Green Beans: Sweat the minced shallots in butter over medium heat. Add the blanched green beans and pork stock and raise the heat to medium high. Shake the pan to emulsify the butter and let the stock reduce until the beans are nicely glazed. 
  5. For the Dressing: Blend ingredients until emulsified. Season lettuce with dressing. 

To plate: Slice pork loin, spoon beans next to pork, and off to the side place the dressed lettuce.

Recipe courtesy of Justin Carlisle, Milwaukee, WI