Prep 20 mins
Cook 3 hrs
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.
- 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)
- 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.
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.
First I want to apologize as this isn't a review but more of a question. I have brined chicken and turkey in the past with great success and found that the meat really only needed a few hours to overnight to work. I have been reading mixed descriptions about the timing. A lot of chefs seem to think that the same timing you would use for poultry is not long enough to have the brine penetrate a denser meat like Pork and recommend a brining time from a few days to a week depending on the weight of the roast. Is it okay to brine that long or will it end up over seasoning the meat?
Made this for Easter dinner today and it was a wild success. I was kind of nervous that it would be overdone by the time I got home since my loin was kind of small but it came out perfect. Used a small tenderloin instead of a rib roast. I didn't have a very properly sized dish to marinate in, so it wasn't completely covered with the brine. I just turned it periodically and that seemed to work fine, but next time I'll try to find a better dimensioned dish. (or just add a little more water) Thanks for the awesome recipe!