Directions:
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer gently for 15 minutes.
- Cool to room temperature.
- Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
- Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
- Allow the roast to rest for 20 minutes before carving.
- (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.67 Kcal (4571 kJ) | ||
| Calories from fat | 164.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 28% | |
|---|---|---|---|
| Cholesterol | 476.42mg | 159% | |
| Sodium | 8862.91mg | 369% | |
| Potassium | 3098.49mg | 66% | |
| Total Carbs | 51.75g | 17% | |
| Sugars | 50.09g | 200% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 176.46g | 353% | |
| Vitamin C | 2mg | 3% | |
| Iron | 8.8mg | 49% | |
| Calcium | 249.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 39.92 Kcal (167 kJ) | ||
| Calories from fat | 6.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 28% | |
|---|---|---|---|
| Cholesterol | 17.42mg | 159% | |
| Sodium | 324.07mg | 369% | |
| Potassium | 113.3mg | 66% | |
| Total Carbs | 1.89g | 17% | |
| Sugars | 1.83g | 200% | |
| Dietary Fiber | 0.02g | 2% | |
| Protein | 6.45g | 353% | |
| Vitamin C | 0.1mg | 3% | |
| Iron | 0.3mg | 49% | |
| Calcium | 9.1mg | 25% | |
* 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.
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