Whether you prepare this recipe in the oven or on the grill, this pork roast turns out succulent and satisfying.
- 3 qts water
- 1 cup kosher salt
- 1 cup granulated sugar
- 1 3 to 4 pound pork roast
- 3 garlic cloves, chopped
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 tbsp extra virgin olive oil
Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.
While roast is soaking, prepare the marinade. Place the metal chopping blade into the food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped. Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube.
Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for 1⁄2 hour.
Tie the roast evenly with butcher’s twine for even roasting.
Preheat Oven to 400°F. Place tied roast on baking tray and place in preheated oven.
Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving.
For all roast methods, baste roast during cook time.
Nutritional information per serving (based on 10 servings): Calories 389 (46% from fat) • carb. 1g • pro. 50g • fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg• Calc. 51mg• fiber 0g
Source: 2009 Cuisinart® All Rights Reserved.
