Cooking On A Budget: Brined Pork Roast

Tuesday, March 11, 2014

Brined Pork Roast


This boneless pork roast was the most succulent and flavorsome pork roasts I think we have ever made. Not only does roasting it in a rotisserie oven (where the meat keeps turning) help to keep it juicy, the brining solution brings out a flavor profile in the pork the likes of which I have never tasted before. In other words, I never knew pork could taste this good.
You could also do this with a pork loin roast that has a back bone on it.
  • 2 1/2 lb. boneless pork roast
  • 8 cups cold water (or enough to cover the roast)
  • 3 tbsp. kosher salt
  • 1 tbsp. whole black peppercorns
  • 1-2 bay leaves
  • yellow mustard
  • salt to taste
  • black pepper to taste
  1. Using a large kitchen fork, plunge some holes all over the roast.
  2. Then in a large enough pot to fit the roast and water, add in 8 cups of water, or more water if necessary to cover it.
  3. Add in the kosher salt, peppercorns and bay leaves. Mix.
  4. Submerge the roast and store refrigerated for about 2 hours, or up to 8 hours.
  5. Remove the roast from the brine and rinse under cold water.
  6. Rub the roast all over with some yellow mustard and season the outside of the roast very simply with salt and pepper to taste.
  7. Roast in the oven at 325° until the internal temperature reaches 140°. Remove from the oven, cover with foil and let it rest before slicing. Or, as we did use a rotisserie oven or your outdoor rotisserie on your grill.
  8. We roasted the pork in the rotisserie oven for an hour, checked the temperature and it was at 140°. Make whatever adjustments to time that you need based on the size of the roast. It is recommended that you roast for approximately 20 minutes per pound.
And when this puppy was sliced, we dined on the savory flavors on our plates. Fresh green beans and another version of mini potato casseroles rounded out this brined pork roast dinner.

This roast was cut from the pork loin pictured here. We are getting many dinners out of it. Despite my not liking to freeze meat, I could not pass up this bargain priced piece of pork. I figure that the roast we cut off for the two of us (and would have fed 3 easily) cost about $3.89. Add in the cast of characters and the whole meal cost $7.98, feeding three people for $2.66 each.

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