Simple Brine for Pork Roast

I don't have a picture of the pork roast we made in my Meat and Poultry class yesterday at Pacific Culinary Studio because it was alllll gobbled up by the time I thought of it, so instead, a picture of my cat.

Here's the recipe for the optional (but highly recommended) brining process for fresh pork loin. 

Anoush Asleep

To brine 3-5 lbs. pork roast:

  • 8 cups water
  • ½ cup each kosher salt, granulated sugar, whole black
  • 1 tablespoon each whole clove, allspice, fennel
  • 1 bunch fresh thyme, sage or oregano (or a combination)

 Bring 1 cup of water to aboil with the salt and sugar.
Remove from heat. Add dried spices, herbs and remaining 7 cups of water. Let
cool completely before brining. Let the roast rest in the brine, completely
covered, for 8-12 hours. Rinse the roast completely before cooking. 

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