brine cured pork roast
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 pep...
Ingredients
- 2/3cupgranulated sugar
- 1/3cupkosher salt or sea salt
- 1tablespoonblack peppercorns
- 2tablespoonfennel seeds
- 2teaspoondried thyme
- 1teaspoonred pepper flakes
- 1(4 to 6 pound or more) boneless pork loin tied with string
Directions
- 1
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
- 2
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 v
- 3
Add to water along with thyme and red pepper flakes
- 4
Add 3 quarts cold water and the pork
- 5
Submerge the roast and refrigerate overnight or up to 2 days
- 6
Remove from brine and dry off the pork
- 7
If you have fresh herbs such as rosemary, tie them onto the top of the pork
- 8
Put the meat on a rack in a shallow roasting pan