Brined Pork Roast with Roasted Peaches

Recipe by Kozmic Blues
READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place brine ingredients, water through bay leaves, in a large plastic juice container.
  • I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
  • I usually do this the night before, and refrigerate.
  • Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
  • Place pork roast in bag, and pour brine mixture over the meat.
  • Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
  • Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
  • Preheat oven to 400 degrees.
  • Note about the roast: I find better results if the fat layer is left on.
  • Please do not over trim this part, or roast will become too dry.
  • Season entire roast generously with salt and pepper.
  • Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
  • Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
  • Sear the pork, fat side down until it has a nice caramelized color.
  • Repeat this for all sides of the roast.
  • This should be about 10-15 minutes.
  • Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
  • Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
  • If fresh peaches are not available, used the canned, omit the honey in the marinade.
  • You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
  • Give them a toss with your hands and place cut side down.
  • Roast in oven for about 15 minutes, or until the fresh peaches are soft.
  • When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
  • Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
  • Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
  • Let this simmer and reduce by about a third.
  • Add salt and pepper to taste, and wisk in butter.
  • Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.