Monday, March 16, 2009

The Best Pork Roast I've Ever Made

A while back, there was an amazing sale on center-cut pork loin (Beth C., if you're reading this, I apologize for the use of the words pork and loin), so I snapped up a big one and portioned it off, and froze the portions for future use. I had planned to use one piece of it this past Friday for pork chops, but we invited Abe's sister's family over for a dinner/tile laying party, so I wound up doing pork roast instead.

Before I continue, let me say that I'm hardly ever excited about eating pork roast. I didn't eat it growing up, and I usually like some sort of glaze that covers it all, as with pork chops, and pork roast doesn't really jive with those things. But after Friday's Pork Roasts, I'm rethinking pork. With this recipe, I think I'll love pork roast from now on.

I started with a recipe from, and modified, modified, modified, and this is what I came up with.

Glazed Herb Pork Roast

Roast and brine:
approx. 5 lb. pork loin
1/3 c. salt
1/2 c. brown sugar
4 c. hot water

1 tsp. sage
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder

1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. apple cider vinegar
1/4 c. water
1/4 c. soy sauce
1/4 c. apricot or peach jam

In a large bowl, dissolve the salt and sugar in the hot water to make the brine. Submerge pork loin, cover, and refrigerate for a few hours. While the roast brines, combine the sage, salt, pepper, and garlic powder for the rub.

Preheat the oven to 375 degrees. Remove the pork from the brine, and discard brine. Pat pork dry with paper towels, and rub all over with garlic/sage mixture. Place roast fat side up on a wire rack above a cookie sheet lined with foil or a silicone mat (trust me on this one). I used a cooling rack sprayed with non-stick cooking spray, but you could also use a v-rack if you have one. Place pork in oven, and roast until the internal temperature reaches 160 degrees. (*NOTE: I used two smaller pieces of pork, and the total cooking time was around 1:15, but a whole 5-lb. roast will take longer.)

Meanwhile, whisk together glaze ingredients in a small sauce pan, then cook over medium heat until mixture bubbles and thickens slightly. Brush this glaze over the pork 3-4 times toward the end of the cooking time.

After removing pork from the oven, allow it to rest for ten minutes before carving. Pour any remining glaze over the sliced roast, or serve glaze alongside.

Serves 6-8.

1 comment:

Maricar said...

How come when I click on a recipe that looks delicious, I get sent right to you? Can't wait to try this!