Brined Pork Roast 1981 Recipe

Name: Brined Pork Roast 1981
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine; 8 cups cold water; 1/4 cup coarse salt; 3 tablespoons granulated sugar; 3 whole cloves; 1 cinnamon stick; 2 tablespoons white peppercorns; 2 smashed garlic cloves; 3 slices bacon; 1 pork roast

Servings: persons

1
Place in a saucepot the water, salt, sugar and bring to a rolling boil.
2
Add in the cloves cinnamon stick, peppercorns and crushed garlic, and simmer for 20 minutes.
3
Remove from heat and cool completely.
4
Plunge in your roast of pork and marinate in fridge overnight.
5
Next day remove from the brine and dry completely.
6
Place in roasting pan and cover with the strips of bacon, salt and pepper.
7
DO NOT COVER and roast slowly at 250 to 275u00b0F but no less than 250u00b0F, to the internal temperature of 140u00b0F.
8
Remove and allow to rest before serving.
9
Make a brown gravy with the drippings.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Brine, 8 cups cold water, 1/4 cup coarse salt, 3 tablespoons granulated sugar, and more.

Yes, Brined Pork Roast 1981 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brined Pork Roast 1981

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