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