Pork roast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Rib, center-cut pork roast | |
| Brine: | ||
| 8 | cups | Water |
| ¼ | cup | Coarse salt |
| 3 | tablespoons | Sugar |
| 3 | Bay leaves | |
| 2 | Whole cloves | |
| 1 | Cinnamon stick | |
| 2 | teaspoons | Black peppercorns |
| 1 | Clove garlic, smashed | |
| Salt and pepper | ||
| 6 | ounces | Thick sliced bacon |
| 3 | tablespoons | Flour |
| 2 | cups | Pork stock or beef stock |
Directions
In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes.
Let cool and pour over roast. Marinate 8 hours or up to 12 hours.
Drain.
Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees.
Yield: 6 servings
TASTE SHOW #TS4849