Wet Brined Pork Roast

Posted on November 13, 2017 by Anne Milneck | 0 comments

Our Wet Brine Blend might mention turkey on the label, but it's for more than just the holiday bird! It's a fantastic choice for whole chicken, quail and pork chops. We love how it goes to work on lean pork roast. This cut is notorious for it's tendency toward dryness. Our Turkey Brine is a excellent way to insure juicy results.

Ingredients:

Pork Roast (3-5 lbs)

Turkey Brine Blend

Herbes de Provence Extra Virgin Olive Oil

Herbes de Provence

Directions:

Bring 8 cups of water to a full rolling boil. Dissolve the Turkey Brine in the boiling water and turn off heat. Add in 4 cups ice. Once the brine liquid is room temp, move the liquid to a large container that will fit in to your refrigerator--a large, plastic food storage container or jumbo salad bowl works well. Submerge the pork roast in the brine. Brine for 6-8 hours. 

Preheat the oven to 400° F. Rinse and dry the pork roast. Rub with Herbes de Provence Extra Virgin Olive Oil and Herbes de Provence. It's important that a salt-free blend is used for the roast since the Turkey Brine contains salt--this will help avoid over salting the roast. Place on a roasting pan with a rack. Roast for 30 minutes at 400° F. Lower the heat to 325° F and continue roasting. Check the roast every 20 minutes, using a thermometer inserted into the center of the roast. When the roast registers 145° F, remove from the oven and allow to rest for 30 minutes. Carve and serve alongside these Hasselback Sweet Potatoes. We also love this roast on sandwiches with Jay D's Molasses Mustard.

 

 


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