Brined Pork Roast
- 2 quarts water or 2 quarts apple juice
- 1/3 cup kosher salt (coarse grain)
- 1/4 cup granulated sugar or 1/4 cup brown sugar
- 1 teaspoon thyme
- 3 bay leaves
- 5 whole cloves
- 10 juniper berries, crushed (optional)
- 1 teaspoon anise seed
- 1 teaspoon black peppercorns, crushed
- 1 pork roast, any size
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer gently for 15 minutes.
- Cool to room temperature.
- Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
- Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
- Allow the roast to rest for 20 minutes before carving.
- (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
water, kosher salt, sugar, thyme, bay leaves, cloves, berries, anise seed, black peppercorns, pork
Taken from www.food.com/recipe/brined-pork-roast-62404 (may not work)