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1
Place brine ingredients, water through bay leaves, in a large plastic juice container.
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2
I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
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3
I usually do this the night before, and refrigerate.
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4
Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
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5
Place pork roast in bag, and pour brine mixture over the meat.
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6
Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
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7
Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
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8
Preheat oven to 400 degrees.
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9
Note about the roast: I find better results if the fat layer is left on.
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10
Please do not over trim this part, or roast will become too dry.
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11
Season entire roast generously with salt and pepper.
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12
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.
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13
Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
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14
Sear the pork, fat side down until it has a nice caramelized color.
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15
Repeat this for all sides of the roast.
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16
This should be about 10-15 minutes.
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17
Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
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18
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 1/4 cup olive oil.
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19
If fresh peaches are not available, used the canned, omit the honey in the marinade.
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20
You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
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21
Give them a toss with your hands and place cut side down.
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22
Roast in oven for about 15 minutes, or until the fresh peaches are soft.
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23
When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
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24
Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
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25
Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
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26
Let this simmer and reduce by about a third.
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27
Add salt and pepper to taste, and wisk in butter.
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28
Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.
