SPICE-BRINED PORK ROAST WITH ORANGE-SOY GLAZE
Pork roasts are an easy and affordable option for feeding a crowd, but the lean meat can become dry in the oven. This recipe solves that problem with a super flavorful brine full of bright, warming flavors like orange, ginger, star anise and dried chilies.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Brine the pork: Combine the salt, sugar, ginger, garlic, star anise and chiles in a large pot with 4 cups water. Bring to a simmer, stirring occasionally to dissolve the sugar and salt. Remove from the heat and let cool completely. Squeeze the orange juice into the brine, then add the squeezed orange pieces and 2 cups cold water.
- Place the pork on a cutting board, fat cap-side down and make a few slits between the ribs with a sharp knife; transfer to a large pot or resealable plastic bag. Add the brine, plus up to 2 cups more water if needed to cover the pork. Cover and refrigerate overnight.
- Preheat the oven to 375˚ F. Remove the pork from the brine and pat very dry. Let stand at room temperature for 30 minutes. Set a rack in a roasting pan and place the pork on the rack, fat-side up. Roast until a thermometer inserted into the center registers 115˚ F to 120˚ F, about 1 hour 15 minutes. Remove from the oven and increase the temperature to 425˚ F.
- Meanwhile, make the glaze: Combine the orange juice, hoisin sauce, soy sauce and sugar in a medium nonstick skillet over medium heat. Simmer, stirring, until thickened, 5 to 8 minutes. Set aside about half of the glaze for serving.
- Brush some of the remaining glaze over the roast. Return to the oven and continue cooking, brushing with more glaze every 5 minutes, until the thermometer registers 135˚ F to 140˚ F, 15 to 25 more minutes. Transfer the pork to a cutting board and let rest 20 to 30 minutes before carving. Serve with the reserved glaze and any collected juices.
BASIC PORK BRINE
I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.
Provided by JulieG
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 22 g, Protein 0.1 g, Sodium 1159.8 mg, Sugar 21.4 g
MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS
Provided by Molly Stevens
Categories Mustard Onion Roast Dinner Apple Pork Tenderloin Fall Maple Syrup Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
- Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
- For vegetables and breadcrumbs:
- Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
- Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
- Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
- Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
- Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
- What to drink:
- Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).
SHAKER BRINED PORK ROAST
Without a doubt one of the best brines I've tried. I've been interested in simple Shaker recipes lately... this one is from "The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village". Although I just roasted the brined meat in the oven, the recipe goes on to smoke the meat over applewood. And of course, serve with applesauce! Prep time includes brining.
Provided by EdsGirlAngie
Categories Pork
Time P1DT2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat.
- Turn off heat and cool completely.
- Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours.
- Preheat oven to 400 degrees F.
- Remove pork loin from the brine, rinse under cold water, and pat dry.
- Place pork in a roasting pan and roast at 400 degrees F for about 30 minutes; reduce heat to 350 degrees and roast for about 2 hours more, or until a meat thermometer reads 165 to 170 degrees F.
Nutrition Facts : Calories 483.5, Fat 23.9, SaturatedFat 8.3, Cholesterol 102.1, Sodium 7196.6, Carbohydrate 32.1, Sugar 31.2, Protein 34
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