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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours. Ingredients:
8 cups water |
1/4 cup coarse salt |
3 tablespoons sugar |
3 bay leaves |
2 whole cloves |
1 cinnamon stick |
2 teaspoons whole black peppercorns |
1 clove garlic, smashed |
7 rib pork loin roast (or whatever size your family needs) |
salt and pepper, to taste. |
6 -8 slices bacon (enough slices to cover the top of roast) |
Directions:
1. Bring water, salt and sugar to boil.
2. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
3. Simmer 5 minutes.
4. Remove from heat and let cool to room temp.
5. Pour over pork roast and marinate a minimum of 8 hours or overnight.
6. Drain.
7. Pre-heat oven to 250 degrees.
8. Season meat with salt and pepper.
9. Place in a roasting pan with meat side down.
10. Drape bacon slices over the roast so the top and sides are covered with the bacon.
11. Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
12. (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
13. I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.
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