Brine cured pork roast
Brine cured pork roast recipe in the pork category
Recipe ingredients:
- 2/3 cup granulated sugar
- 1/3 cup kosher salt or sea salt
- 1 tablespoon black peppercorns
- 2 tablespoons fennel seeds
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 1, 4 to 6 pound or more, boneless pork loin tied with string
Recipe method:
- Combine sugar and salt with 1 quart hot water and stir to dissolve.
- Crack the peppercorns and fennel seeds in a mortar or on a cutting board, crushing them with the flat bottom of a heavy saucepan, or grind very briefly in spice grinder.
- Add to water along with thyme and red pepper flakes.
- Add 3 quarts cold water and the pork.
- Submerge the roast and refrigerate overnight or up to 2 days.
- Remove from brine and dry off the pork.
- If you have fresh herbs such as rosemary, tie them onto the top of the pork. Put the meat on a rack in a shallow roasting pan.
- Heat oven to 500 degrees F.
- When the oven is hot, place the roast in it and lower the heat to 325 degrees F.
- Bake for 1 1/4 hours.
- Check the internal temperature to make sure it is at 160 degrees F.
- If the pork is cooked, remove it and let it stand 15 minutes before carving. If not, cook a few more minutes.
Tags: brine, cured, roast, recipe, pork, recipes, cooking