Recipe by DDW
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.
Top Review by Chef Willa
I like brined chicken so i thought i'd try this with a pork loin, since pork loin roast can easily turn out dry. Nice results BUT I brined my 4.5lb. roast for two hours, not the eight hours called for in the recipe. I also preheated my oven to 450 degrees and cooked the roast for about 15 minutes initially and then turned the temperature down to 250 degrees. I also did not salt the meat before putting into oven--the brining and the bacon add enough salt. Results: very moist roast.
- 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)
Directions See How It's Made
- 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.
- 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.