Pork Rib Roast
A marinated pork roast that fit for any Sunday dinner.
Yield
4 servingsPrep
8 hrsCook
120 minReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | rib |
pork loin roast
center cut |
*
|
| Brine | |||
| 8 | cups |
water
|
|
| ¼ | cup |
kosher salt
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | teaspoons |
black peppercorns
|
|
| 1 | clove |
garlic
smashed |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | ounces |
bacon
thinly sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
pork stock
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | rib |
pork loin roast
center cut |
*
|
| Brine | |||
| 1.9 | l |
water
|
|
| 59 | ml |
kosher salt
|
|
| 45 | ml |
sugar
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1E+1 | ml |
black peppercorns
|
|
| 1 | clove |
garlic
smashed |
|
| 1 | x |
salt and black pepper
|
*
|
| 173.4 | ml/g |
bacon
thinly sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
pork stock
|
* |
Directions
In a large pot bring water, salt and sugar to a boil.
Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes.
Let cool and pour over roast.
Marinate 8 hours or up to 12 hours.
Drain.
Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan.
Place in a preheated 250 degree F oven for about 2 hours or until an instant read meat thermometer, ins erted in roast, registers 140 degrees.
