Pork Roast

1. 1

   Brine pork in 3 cups water mixed with 1/4 cup each kosher salt and brown sugar for 4 hours.

2. 2

   During last half hour of brining, preheat oven to 375 F and chop up parsley and garlic.

3. 3

   Remove pork from brine, pat dry, and carefully cut in a spiral so that the round log is cut into a flat rectangle, about 1/2 inch thick. Generously sprinkle the meat with kosher salt, parsley and garlic. Re-roll back into log form and tie with string in 3 places. Bake in stove-safe casserole dish for ~28 minutes/pound, until thermometer inserted in the center reads 150. Set roast aside to rest and cover with foil.

4. 4

   Place casserole dish with drippings on stove over medium heat. Pour in a little broth and scrape any browned bits into the broth. Then whisk in flour and remaining broth over heat and let thicken as desired. Check taste and season with salt and pepper as needed.

5. 5

   Cut off kitchen string and slice roast pork. Serve with gravy. Good with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.