I purchased a very lean Pork Roast and wanted to brine it. I am a big fan of brining my pork, I really think it helps keep the meat juicy when cooking and adds flavor as well. I was thinking of doing a Maple brine then decided that Apple and Ginger would be a great addition.I have a brining bucket with a lid that I purchased especially for brining and marinating. It works quite well. While the meat was cooking I made a gravy of homemade stock and apple juice reduced along with celery flakes, thyme and black pepper.
I served with Roasted Red Potatoes and a salad.
Brine
1 cup of apple juice
1/4 cup sea salt or kosher salt
1/4 cup maple syrup
2 tbsp brown sugar
1 tbsp whole black peppercorns
1-2 inch knob of fresh Ginger, sliced thinly
Hot water, tap is fine
Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar, ginger and pepper. Pour brine into a large zip lock bag or brine bucket, add ice and cool the mixture until well chilled. Add your roast and refrigerate overnight or at least 8 hours and up to 2 days.
Preheat the oven to 425 degrees.
Heat a large ovenproof skillet with 2 tbl high heat oil to screaming hot temperature. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides.
Place pan in the oven, and bake for 10-15 minutes or until meat thermometer reads 155-160 degrees or until desired degree of doneness.
Let rest for at least 10 minutes before slicing.
Brine
1 cup of apple juice
1/4 cup sea salt or kosher salt
1/4 cup maple syrup
2 tbsp brown sugar
1 tbsp whole black peppercorns
1-2 inch knob of fresh Ginger, sliced thinly
Hot water, tap is fine
Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar, ginger and pepper. Pour brine into a large zip lock bag or brine bucket, add ice and cool the mixture until well chilled. Add your roast and refrigerate overnight or at least 8 hours and up to 2 days.
Preheat the oven to 425 degrees.
Heat a large ovenproof skillet with 2 tbl high heat oil to screaming hot temperature. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides.
Place pan in the oven, and bake for 10-15 minutes or until meat thermometer reads 155-160 degrees or until desired degree of doneness.
Let rest for at least 10 minutes before slicing.
9 comments:
Looks fabulous to me and sounds oh so yummy!
It looks and sounds delicious Cheryl.
Man would I love a big slice of this roast! I love the apple and maple flavors you've got going here Cheryl. I bet the addition of ginger really kicked it up! Great job.
Apple and maple both go wonderfully with pork! It looks delicious.
i just love those flavors, this looks wonderful!
I've never brined meat but this recipe sounds so good. Love the combination of apple, maple and brown sugar!!!
Pork... my favorite meat! Way to go Cheryl
You can use the leftovers to make pork tacos and make some more guacamole!
that's one heck of a tasty brine, cheryl! all of those flavors go so well with pork--it's gotta be the most adaptable meat out there. eat it, chicken! :)
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