Brined Pork Roast with Roasted Peaches Recipe

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Brined Pork Roast with Roasted Peaches
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  1. Place brine ingredients, water through bay leaves, in a large plastic juice container.
  2. I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
  3. I usually do this the night before, and refrigerate.
  4. Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
  5. Place pork roast in bag, and pour brine mixture over the meat.
  6. Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
  7. Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
  8. Preheat oven to 400 degrees.
  9. Note about the roast: I find better results if the fat layer is left on.
  10. Please do not over trim this part, or roast will become too dry.
  11. Season entire roast generously with salt and pepper.
  12. Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
  13. Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
  14. Sear the pork, fat side down until it has a nice caramelized color.
  15. Repeat this for all sides of the roast.
  16. This should be about 10-15 minutes.
  17. Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
  18. 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.
  19. If fresh peaches are not available, used the canned, omit the honey in the marinade.
  20. You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
  21. Give them a toss with your hands and place cut side down.
  22. Roast in oven for about 15 minutes, or until the fresh peaches are soft.
  23. When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
  24. Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
  25. Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
  26. Let this simmer and reduce by about a third.
  27. Add salt and pepper to taste, and wisk in butter.
  28. Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.
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Nutrition Facts

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
  • 15

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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