Recipe by Tish
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!
Top Review by silval
I have made this recipe several times. My family does not like pork (so they say) but when I make this they eat it! Make sure you brine at least 12 hours for a food soaking.
You do not need to put anything on the roast before cooking just drain put in a pan and cook!
- 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
Directions See How It's Made
- 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.