Yield: 4 servings
Measure | 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 |
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