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Brined Pork Roast




Source of Recipe


Salt Institute, International Trade Association of Salt Manufacturers


Recipe Link: http://www.saltinstitute.org/recipes1.html

List of Ingredients




7 cups hot water
1/2 cup coarse Salt
2 cups apple cider
1/2 cup maple syrup
2 tablespoons cracked black pepper
4 pound boneless pork loin roast


Recipe



Stir the hot water and salt together until the salt is dissolved. Add the cider, maple syrup and pepper. Cool in the refrigerator to 45 degrees.

Place the pork roast in a sealable plastic bag or stainless steel pot – whatever will accommodate the meat and most of the liquid. Pour the brine over the roast, making sure it is fully submerged. Cover and refrigerate for one or two days.

Remove pork from the refrigerator and return to room temperature before cooking.

Remove from the brine and pat dry with paper towels. Preheat oven to 425 degrees. Place the pork, fat side up, in a shallow roasting pan. Place in the oven uncovered and immediately turn the heat down to 350 degrees. Roast for about 2 hours to an internal temperature of 150 degrees (start checking temperature after 1 1/2 hours).

Remove from the oven, cover loosely with foil and let rest for 15 minutes During this time the internal temperature of the roast will rise to 155 to 160 degrees because of carryover cooking from the heat of the roast.

Serve with chunky applesauce or chutney. Note: Apple cider is not as readily available as apple juice so look around).

The recipe is adapted from the Complete Meat Cookbook by Bruce Aidells and Denis Kelly (Thoughton Mifflin, $35.00).