Savory Pork Roast

There is nothing I like better than to soak in a tub of scented water and then being rubbed down with warm oil. These are two things I have in common with a pork roast!

I cannot stress how important it is to brine your roast before you cook it and also letting the roast come to room temperature before cooking. Brining will assure a moist and juicy roast. Todays pork is as lean as chicken and no longer has to be cooked to death. Use a meat thermometer and pull the roast at 135-140 degrees. Loosely tent the roast with tin foil and let it rest for at least 10 minutes before slicing. Resting the roast is important in order to redistribute the juices once it's done roasting.

Pork Brine

¾ cup Diamond brand kosher salt (any brand will do if you can't find Diamond)
¾ cup sugar
1 cup boiling water
1 gallon cold water
1 tablespoon pepper
1 tablespoon granulated garlic or several cloves crushed garlic
2 sprigs fresh rosemary or 1 tablespoon dried crushed rosemary

I use the jumbo zippered food bags for brining. Add salt and sugar to boiling water and stir until dissolved. Rinse the roast and place in bag. Add cold water and seasoning then add the salt and sugar water. Zip bag and remove as much air as possible. Place the bag into a bowl large enough to hold it and refrigerate for 12-24 hours.

Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.

Do not salt brined meat before cooking. Cook pork according to your favorite recipe. Do not overcook your brined pork. Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.


Savory Pork Roast

1 1/2 tablespoons fresh rosemary or 1-2 tablespoons dried crushed rosemary
2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 pounds boneless pork loin roast

           

           

1. Preheat oven to 350 degrees
2. Pat the roast dry with paper toweling. Use a tablespoon or two of olive oil and rub all over the roast.
3. Combine seasoning and rub over the whole roast.
4. Cook roast 20 minutes per pound or until thermometer reads 135-140 degrees. Tent with foil and allow to rest 10-15 minutes.
5. I usually put the roast on a rack inside the pan and before I put it in the oven I add enough liquid (water, broth or wine) to cover the bottom of the pan. Check every 20 minutes and add more liquid as needed. This will give you a nice base for au jus or gravy if you desire.

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