Brined Pork Roast with Roasted Peaches Recipe

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Ingredients:

Serving

5 lbs center cut bone-in pork roast (about)
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tbsp whole black peppercorn
2 sprigs fresh thyme
2 sprigs fresh rosemary
5 cloves garlic, crushed
1 tsp allspice berry
2 -4 bay leaves
salt & freshly ground black pepper
olive oil
2 -4 sprigs fresh rosemary
4 large carrots, peeled
1 head garlic, top cut off
1 onion, halved
4 shallots, halved
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp whoile mustard seeds (optional)
2 tbsp fresh rosemary
1 dozen peaches, pitted and halved or 2 (28 oz) cans peaches, drained (1 cup of syrup reserved)
olive oil
2 cups apple juice
1 -3 tbsp butter

Directions:

Place brine ingredients, water through bay leaves, in a large plastic juice container.
I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
I usually do this the night before, and refrigerate.
Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
Place pork roast in bag, and pour brine mixture over the meat.
Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
Preheat oven to 400 degrees.
Note about the roast: I find better results if the fat layer is left on.
Please do not over trim this part, or roast will become too dry.
Season entire roast generously with salt and pepper.
Lay the fresh rosemary sprigs over top, and tie the roast with butchers twine, securing the meat a bit more snugly to the bone, which will help it hold its shape and cook evenly.
Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
Sear the pork, fat side down until it has a nice caramelized color.
Repeat this for all sides of the roast.
This should be about 10-15 minutes.
Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and 1/4 cup olive oil.
If fresh peaches are not available, used the canned, omit the honey in the marinade.
You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
Give them a toss with your hands and place cut side down.
Roast in oven for about 15 minutes, or until the fresh peaches are soft.
When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
Let this simmer and reduce by about a third.
Add salt and pepper to taste, and wisk in butter.
Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	603.7 Kcal (2528 kJ)
Calories from fat	137.73 Kcal
		% Daily Value*
Total Fat	15.3g	24%
Cholesterol	204.07mg	68%
Sodium	3415.98mg	142%
Potassium	1467.71mg	31%
Total Carbs	51.78g	17%
Sugars	42.43g	170%
Dietary Fiber	3.15g	13%
Protein	64.73g	129%
Vitamin C	32.6mg	54%
Vitamin A	0.4mg	13%
Iron	3.8mg	21%
Calcium	170.6mg	17%

Amount Per 100 g
Calories	62.04 Kcal (260 kJ)
Calories from fat	14.15 Kcal
		% Daily Value*
Total Fat	1.57g	24%
Cholesterol	20.97mg	68%
Sodium	351.06mg	142%
Potassium	150.83mg	31%
Total Carbs	5.32g	17%
Sugars	4.36g	170%
Dietary Fiber	0.32g	13%
Protein	6.65g	129%
Vitamin C	3.4mg	54%
Iron	0.4mg	21%
Calcium	17.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.7

Points
15

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium

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