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Brined Pork Roast
Nb persons: 4
| pork roast | |
| Brine mixture: | |
| 2 quarts | water or apple juice |
| 1/3 cup | kosher salt |
| 1/4 cup | granulated sugar |
| 1 teaspoon | thyme |
| 3 each | bay leaves |
| 5 each | whole cloves |
| 10 each | juniper berries, crushed, optional |
| 1 teaspoon | anise seed |
| 1 teaspoon | black peppercorns, crushed |
Bristol Farms
Brining is a technique that makes a dry and dense cut of meat (like
pork) juicy and wonderful. it is difficult to overstate the difference m
the resultbut once you try it, you may never again cook pork or
turkey without brining) it first! A simple technique, the only detail to
watch is the amount of salt m proportion to the liquid.
Be sure to use only Kosher salt, as it is sweet and pure and measures
differently than standard table salt.
Combine all ingredients in a saucepan. Bring to a boil, reduce
heat, and simmer gently for 15 minutes. Cool to room temperature.
To Brine the Pork: Immerse pork roast of your choice in the
cooled brine mixture, and refrigerate for 12 hours or overnight
(up to 24 hours, turning occasionally for even brining.
To Roast the Pork: Remove roast from brine, pat dry with
paper towels, and roast (on a rack or grill pan) according to your
favorite recipe until a thermometer, inserted in the center of the
roast, reads 155 degrees. Allow the roast to rest for 20 minutes
before carving.
Roast may be coated with mustard, breadcrumbs or glaze of your
choice before or during roasting, if desired. And remember that
smaller cuts of pork, such as pork tenderloins, may also be brined
in this way, but keep an eye on them to avoid over-salting. They
should be immersed for less lime.
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