BRINED PORK ROAST WITH ROASTED PEACHES

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Brined Pork Roast with Roasted Peaches image

This was my first attempt at brining, and I was simply THRILLED how the roast turned out. It was really FULL of flavor, and moist as could be. I adapted this from one I saw made on Food 911, by adding some of my own brine ingredients, and a little different twist on the peaches. This was for my family's Christmas Eve dinner, so I wanted something extra special. The roasted peaches on the side were a terrific compliment to the pork. I know this recipe has a lot of time-consuming steps, but if you're looking for a special dinner for a crowd, this one works very well, and, I think, is worth the time. Prep time does NOT include 6 hour brine time!

Provided by Kozmic Blues

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 25

5 lbs center cut bone-in pork roast (about)
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tablespoon whole black peppercorn
2 sprigs fresh thyme
2 sprigs fresh rosemary
5 cloves garlic, crushed
1 teaspoon allspice berry
2 -4 bay leaves
salt & freshly ground black pepper
olive oil
2 -4 sprigs fresh rosemary
4 large carrots, peeled
1 head garlic, top cut off
1 onion, halved
4 shallots, halved
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon whoile mustard seeds (optional)
2 tablespoons fresh rosemary
1 dozen peaches, pitted and halved or 2 (28 ounce) cans peaches, drained (1 cup of syrup reserved)
olive oil
2 cups apple juice
1 -3 tablespoon butter

Steps:

  • Place brine ingredients, water through bay leaves, in a large plastic juice container.
  • I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
  • I usually do this the night before, and refrigerate.
  • Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
  • Place pork roast in bag, and pour brine mixture over the meat.
  • Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
  • Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
  • Preheat oven to 400 degrees.
  • Note about the roast: I find better results if the fat layer is left on.
  • Please do not over trim this part, or roast will become too dry.
  • Season entire roast generously with salt and pepper.
  • Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
  • Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
  • Sear the pork, fat side down until it has a nice caramelized color.
  • Repeat this for all sides of the roast.
  • This should be about 10-15 minutes.
  • Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
  • Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ΒΌ cup olive oil.
  • If fresh peaches are not available, used the canned, omit the honey in the marinade.
  • You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
  • Give them a toss with your hands and place cut side down.
  • Roast in oven for about 15 minutes, or until the fresh peaches are soft.
  • When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
  • Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
  • Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
  • Let this simmer and reduce by about a third.
  • Add salt and pepper to taste, and wisk in butter.
  • Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

Kakeeto George
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This recipe is a bit time-consuming, but it's worth the effort. The pork is incredibly tender and juicy.


Usha Bhandari
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This is a great recipe for a special occasion. The pork is elegant and the peaches add a touch of sophistication.


manoj pariyar
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I love this recipe! The pork is always so tender and the peaches add a nice sweetness. I've made it several times and it's always a hit.


Effah Gad
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This recipe was easy to follow and the results were amazing. The pork was cooked perfectly and the peaches were a delicious complement.


Tharek Rahman
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I'm not a big fan of pork, but this recipe changed my mind. The brine and the peaches really made a difference.


Anush Chy
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This pork roast is perfect for a Sunday dinner. It's hearty and comforting, and the peaches add a touch of sweetness.


Celine Kalungi
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I love the combination of pork and peaches in this recipe. It's a unique and delicious dish.


Francisco Bautista
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This recipe is a bit time-consuming, but it's worth the effort. The pork is incredibly tender and juicy.


Lwandle Ntuli
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I've made this recipe several times and it's always a winner. The pork is so moist and flavorful, and the peaches add a nice touch of sweetness.


Swapna Akhtar
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This is my go-to recipe for pork roast. It's always a crowd-pleaser.


Zenith
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I made this recipe for a potluck and it was a huge hit. Everyone loved the tender pork and the sweet peaches.


Deppreseo Gaming
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This is a great recipe for a special occasion. The pork is elegant and the peaches add a touch of sophistication.


Nantu Nan2
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I'm not sure what went wrong, but my pork roast turned out tough. I followed the recipe exactly, so I'm not sure what happened.


Ritke Das
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The peaches were a great addition to this dish. They added a touch of sweetness and helped to balance out the saltiness of the pork.


Laurence Moss zdx: zzz
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This pork roast was a bit dry for my taste. I think I should have brined it for longer.


Esports Ready (FancyMan)
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I love this recipe! The pork is always so tender and the peaches add a nice sweetness. I've made it several times and it's always a hit.


Rethabile Ramohanoe
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This recipe was easy to follow and the results were amazing. The pork was cooked perfectly and the peaches were a delicious complement.


LordSquidius
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I'm not a big fan of pork, but this recipe changed my mind. The brine and the peaches really elevated the flavor of the meat.


Hamza Rizvi
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This pork roast was so tender and juicy! The brine really made a difference. The peaches were a great addition, they added a touch of sweetness to the dish.


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