Brined Pork Roast with Roasted Peaches
Elevate your dinner table with this Brined Pork Roast with Roasted Peaches, a mouthwatering combination of savory and sweet flavors. Perfectly juicy thanks to an overnight brine infused with garlic, thyme, and bay leaves, the pork roast is roasted to perfection and paired with caramelized peach halves kissed with honey, balsamic vinegar, and cinnamon. This elegant yet approachable dish combines the richness of tender pork with the natural sweetness of roasted peaches, making it an ideal centerpiece for gatherings or Sunday dinners. Serve with a drizzle of the peach pan juices for a stunning, restaurant-quality presentation that's sure to impress.
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 8 cups Water
- 0.5 cups Kosher salt
- 0.25 cups Brown sugar
- 1 tablespoon Black peppercorns
- 4 Fresh thyme sprigs
- 4 Garlic cloves, smashed
- 2 Bay leaves
- 2 tablespoons Olive oil
- 4 Fresh peaches, halved and pitted
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoons Freshly ground black pepper
- 0.5 teaspoons Salt
Instructions
In a large pot, combine 8 cups of water, kosher salt, brown sugar, black peppercorns, thyme sprigs, garlic cloves, and bay leaves. Stir over medium heat until the salt and sugar dissolve. Remove from heat and let the brine cool completely.
Submerge the pork loin roast in the cooled brine, ensuring it is fully covered. Cover the pot or place everything in a large resealable plastic bag. Refrigerate for at least 4 hours or preferably overnight.
Preheat your oven to 400°F (200°C). Remove the pork from the brine and pat it dry with paper towels. Discard the brine.
Rub the pork loin roast with 1 tablespoon of olive oil and sprinkle it with freshly ground black pepper and salt. Place the roast on a rack in a roasting pan.
Roast the pork in the oven for 60 to 75 minutes, or until the internal temperature reaches 145°F (63°C). Baste the roast with its juices halfway through cooking for additional flavor.
While the pork is roasting, prepare the peaches. In a bowl, toss the peach halves with 1 tablespoon of olive oil, honey, balsamic vinegar, ground cinnamon, and chopped rosemary.
Once the pork is cooked, remove it from the oven and tent it loosely with foil to rest for 10 minutes. Increase the oven temperature to 425°F (220°C).
Place the prepared peaches on a baking sheet, cut side up. Roast the peaches in the oven for 15 minutes or until they are tender and slightly caramelized.
Slice the pork roast into thick slices and serve alongside the roasted peaches. Drizzle any pan juices from the peaches over the dish for added flavor.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 9287 mg | 404% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.1 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1217 mg | 26% | |
*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.
