BONE-IN PORK ROAST WITH BROCCOLI RABE, SWEET ITALIAN SAUSAGE, AND ROASTED PEACHES
Provided by Tyler Florence
Categories main-dish
Time 2h21m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
- Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.
- Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
- Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
- Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.
BRINED PORK ROAST WITH ROASTED PEACHES
This was my first attempt at brining, and I was simply THRILLED how the roast turned out. It was really FULL of flavor, and moist as could be. I adapted this from one I saw made on Food 911, by adding some of my own brine ingredients, and a little different twist on the peaches. This was for my family's Christmas Eve dinner, so I wanted something extra special. The roasted peaches on the side were a terrific compliment to the pork. I know this recipe has a lot of time-consuming steps, but if you're looking for a special dinner for a crowd, this one works very well, and, I think, is worth the time. Prep time does NOT include 6 hour brine time!
Provided by Kozmic Blues
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 25
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 butchers twine, securing the meat a bit more snugly to the bone, which will help it hold its 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
Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!
Provided by TishT
Categories Pork
Time 12h5m
Yield 1 brine solution for roast
Number Of Ingredients 10
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.
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SPICE-BRINED PORK ROAST
This brined and barbecued pork roast is unbelievable moist. Adding seasonings to the coals produces an awesome aroma that draws guests to the grill!-Lorraine Schroeder, Albany, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add pork. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 12-24 hours, turning several times. Strain brine; discard liquid and set aside seasonings., Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan. Add reserved seasonings to coals. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 75mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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