Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR BRINE CURED PORK ROAST
Title:Brine Cured Pork Roast
Category:Pork Roasts
Brine Cured Pork Roast

2/3 cup granulated sugar
1/3 cup kosher salt or sea salt
1 tablespoon black peppercorns
2 tablespoons fennel seeds
2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 (4 to 6 pound or more) boneless pork loin tied with string

Combine sugar and salt with 1 quart hot water and stir to dissolve. Crack the peppercorns and fennel seeds in a mortar or on a cutting board, crushing them with the flat bottom of a heavy saucepan (or grind very, very briefly in spice grinder). Add to water along with thyme and red pepper flakes. Add 3 quarts cold water and the pork. Submerge the roast and refrigerate overnight or up to 2 days. Remove from brine and dry off the pork.

If you have fresh herbs such as rosemary, tie them onto the top of the pork. Put the meat on a rack in a shallow roasting pan.

Heat oven to 500 degrees F.

When the oven is hot, place the roast in it and lower the heat to 325 degrees F. Bake for 1 1/4 hours. Check the internal temperature to make sure it is at 160 degrees F. If the pork is cooked, remove it and let it stand 15 minutes before carving. If not, cook a few more minutes.

Serves 12 or more.



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners