Brined Pork Roast With Roasted Peaches Recipes

BRINED PORK ROAST WITH ROASTED PEACHES

Steps:

• 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.

BRINED PORK ROAST WITH PORT WINE SAUCE

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature., Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally., Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°., For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened., Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.

BRINED PORK ROAST

Steps:

• 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.