Brined Pork Roast
Elevate your dinner table with this succulent Brined Pork Roast, a recipe designed to infuse deep flavor and unparalleled juiciness into every bite. This dish begins with an overnight soak in a savory-sweet brine made of kosher salt, brown sugar, garlic, and aromatic herbs like rosemary and thyme, ensuring the meat stays tender and flavorful. After brining, the pork roast is seasoned lightly with olive oil and black pepper, then slow-roasted to perfection, achieving a golden-brown exterior and an irresistible juicy interior. Ideal for special occasions or cozy family dinners, this pork roast pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. Whether you’re a seasoned chef or a home cook, this recipe guarantees a crowd-pleasing centerpiece that’s worthy of a celebration. Perfect keywords: brined pork roast recipe, juicy pork roast, flavorful pork roast, holiday pork roast, how to brine pork.
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Recipe Information
Ingredients
- 4 pounds Bone-in pork roast
- 8 cups Water
- 0.5 cup Kosher salt
- 0.25 cup Brown sugar
- 2 tablespoons Whole black peppercorns
- 2 whole Bay leaves
- 4 cloves Garlic cloves, smashed
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
Instructions
In a large pot, combine the water, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar have fully dissolved. Remove from heat and let the brine cool completely.
Add the peppercorns, bay leaves, garlic cloves, rosemary, and thyme to the cooled brine.
Place the pork roast in a large, food-safe container or a resealable plastic bag. Pour the brine over the roast, ensuring it is completely submerged. Refrigerate for at least 8 hours, or up to 24 hours.
Preheat the oven to 375°F (190°C).
Remove the pork roast from the brine and rinse it under cold water to remove excess salt. Pat the roast dry with paper towels.
Rub the entire surface of the pork roast with olive oil and season with ground black pepper.
Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Roast in the preheated oven until the internal temperature reaches 145°F (63°C), about 75-90 minutes depending on the size of the roast.
Remove the roast from the oven and tent with aluminum foil. Let it rest for 15 minutes before carving.
Slice the roast and serve alongside your favorite side dishes.
Nutrition Facts
Calories |
4938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.0 g | 458% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 54893 mg | 2387% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 35.3 g | ||
| Protein | 389.2 g | 778% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5240 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
