BRINE PORK ROAST RECIPES

Name: Brined Pork Roast
Prep time: 12 h
Cook time: 5 min
Total time: 12 h 5 min
Yield: 1 brine solution for roast
Ingredients: 2 quarts water or 2 quarts apple juice; 1/3 cup kosher salt (coarse grain); 1/4 cup granulated sugar or 1/4 cup brown sugar; 1 teaspoon thyme; 3 bay leaves; 5 whole cloves; 10 juniper berries, crushed (optional); 1 teaspoon anise seed; 1 teaspoon black peppercorns, crushed; 1 pork roast, any size

BRINED PORK ROAST RECIPE - FOOD.COM

Brined Pork Roast Recipe - Food.com image

Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!

Total Time 12 hours 5 minutes

Prep Time 12 hours

Cook Time 5 minutes

Yield 1 brine solution for roast

Number Of Ingredients 10

Ingredients

2 quarts water or 2 quarts apple juice
1/3 cup kosher salt (coarse grain)
1/4 cup granulated sugar or 1/4 cup brown sugar
1 teaspoon thyme
3 bay leaves
5 whole cloves
10 juniper berries, crushed (optional)
1 teaspoon anise seed
1 teaspoon black peppercorns, crushed
1 pork roast, any size

Steps:

Combine all ingredients in a saucepan.
Bring to a boil, reduce heat, and simmer gently for 15 minutes.
Cool to room temperature.
Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
Remove roast from brine, rinse, and 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.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

Nutrition Facts : Calories 201.5, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 37725.1, CarbohydrateContent 51.3, FiberContent 0.4, SugarContent 50, ProteinContent 0.4

BRINED PORK LOIN ROAST RECIPE - FOOD.COM

Brined Pork Loin Roast Recipe - Food.com image

Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 whole cloves
1 cinnamon stick
2 teaspoons whole black peppercorns
1 clove garlic, smashed
7 rib pork loin roast (or whatever size your family needs)
salt and pepper, to taste.
6 -8 slices bacon (enough slices to cover the top of roast)

Steps:

Bring water, salt and sugar to boil.
Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
Simmer 5 minutes.
Remove from heat and let cool to room temp.
Pour over pork roast and marinate a minimum of 8 hours or overnight.
Drain.
Pre-heat oven to 250 degrees.
Season meat with salt and pepper.
Place in a roasting pan with meat side down.
Drape bacon slices over the roast so the top and sides are covered with the bacon.
Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
(Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

Nutrition Facts : Calories 92.8, FatContent 5.4, SaturatedFatContent 1.8, CholesterolContent 8.2, SodiumContent 7187.8, CarbohydrateContent 9.8, FiberContent 0, SugarContent 9.4, ProteinContent 1.4

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