Directions:
- For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
- For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.
- For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes.
- To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat.
- Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 742.1 Kcal (3107 kJ) | ||
| Calories from fat | 381.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.41g | 65% | |
|---|---|---|---|
| Cholesterol | 122.99mg | 41% | |
| Sodium | 3151.2mg | 131% | |
| Potassium | 1349.63mg | 29% | |
| Total Carbs | 47.59g | 16% | |
| Sugars | 13.43g | 54% | |
| Dietary Fiber | 11.55g | 46% | |
| Protein | 45.21g | 90% | |
| Vitamin C | 65.1mg | 108% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 62.1mg | 345% | |
| Calcium | 328.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 68.15 Kcal (285 kJ) | ||
| Calories from fat | 35.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 65% | |
|---|---|---|---|
| Cholesterol | 11.29mg | 41% | |
| Sodium | 289.38mg | 131% | |
| Potassium | 123.94mg | 29% | |
| Total Carbs | 4.37g | 16% | |
| Sugars | 1.23g | 54% | |
| Dietary Fiber | 1.06g | 46% | |
| Protein | 4.15g | 90% | |
| Vitamin C | 6mg | 108% | |
| Vitamin A | 0.1mg | 53% | |
| Iron | 5.7mg | 345% | |
| Calcium | 30.2mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Brussels Sprouts Pasta
Brussels sprout and 11 more.. -
Pot Roast Smothered in Bacon and Onions
Unsalted butter and 13 more.. -
Dragon's Breath Chili
Butter, Bacon grease or 3 tbsp canola oil and 24 more.. -
Tom's Tasty Tomato Soup with Brown Butter Croutons
Unsalted butter, Olive oil, Onion, thinly sliced and 13 more.. -
Roast Goose with Armagnac Blueberry Reduction (Emeril Lagasse)
Farm-raised goose, Kosher salt and 12 more.. -
Rosemary-Roasted Turkey with Gravy
Kosher salt and 13 more.. -
Lavender Lemon Chicken
Butter, room temperature, Dried lavender, Dried thyme and 9 more.. -
Butternut Squash and Sage Soup with Sage Breadcrumbs
Butter, Olive oil, Chopped onions and 9 more..
Also Try
-
-
Guy Fieri's Holy Haluski
Unsalted butter, divided, Pancetta, thin-sliced, diced and 13 more..5 (1 Votes) -
-
-
-
-
Pork Roast With The World's Best Pork Loin Rub
Boneless pork loin roast, Brown sugar, Sugar and 11 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
