Brine cured pork roast recipe

Recipe for brine cured pork roast in our easy pork recipes collection.

Recipe ingredients

• 2/3 cup granulated sugar
• 1/3 cup kosher salt or sea salt
• 1 tablespoon black peppercorns
• 2 tablespoons fennel seeds
• 2 teaspoons dried thyme
• 1 teaspoon red pepper flakes
• 1, 4 to 6 pounds or more, boneless pork loin tied with string

How to make brine cured pork roast

• Combine sugar and salt with 1 quart hot water and stir to dissolve.
• Crack the peppercorns and fennel seeds in a mortar or on a cutting board, crushing them with the flat bottom of a heavy saucepan, or grind very briefly in spice grinder.
• Add to water along with thyme and red pepper flakes.
• Add 3 quarts cold water and the pork.
• Submerge the roast and refrigerate overnight or up to 2 days.
• Remove from brine and dry off the pork.
• If you have fresh herbs such as rosemary, tie them onto the top of the pork. Put the meat on a rack in a shallow roasting pan.
• Heat oven to 500 degrees F.
• When the oven is hot, place the roast in it and lower the heat to 325 degrees F.
• Bake for 1 1/4 hours.
• Check the internal temperature to make sure it is at 160 degrees F.
• If the pork is cooked, remove it and let it stand 15 minutes before carving. If not, cook a few more minutes.

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