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1
Brine pork roast 1 day ahead: mix 1/2 cup salt with 1 gallon water.
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2
Immerse pork roast into salt water, cover and refrigerate up to 24 hours.
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3
Two hours before serving time: remove roast from brine; pat dry.
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4
It's OK to have a thin fat layer for the top of the roast, which will tenderize it.
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5
Allow pork to come to room temperature about 1/2 hour while you are making the herb rub.
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6
Make herb rub by combining olive oil, garlic, parsley, rosemary and pepper.
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7
Preheat oven to 350 degrees.
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8
Dice onion; place in bottom of 9x13 pan that has been sprayed with Pam.
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9
Cover pork roast on all sides with herb mixture.
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10
Place coated roast on top of onions, fat side up.
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11
Roast in 350 oven, covered, for 1/2 hour.
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12
Then uncover, insert meat thermometer and roast uncovered until pork hits 155 degrees, about 30 more minutes (it will rise to 160 after you remove it from the oven).
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13
Remove roast from oven - remove all dripping from the pan and keep roast covered with foil while you make gravy.
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14
Gravy: Allow fat to rise to the top of the drippings - discard fat layer.
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15
I had about 1/2 cup defatted drippings (the cooked onions add to the flavor so I like to keep them in the gravy).
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16
Add drippings to sauce pan.
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17
Mix 2 T. cornstarch with 8 ounce canned beef broth and pour into saucepan with drippings.
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18
Bring to boil and simmer until gravy is thickened.
