Friday, March 13, 2009

Brined Pork Roast

Brined Pork Roast


4 lbs. pork tenderloin
2 quarts apple juice
1/3 c. kosher salt
¼ c. brown sugar
1 tsp. thyme
3 bay leaves
5 whole cloves
1 tsp. black peppercorns

Combine all ingredients (except pork) in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Cool to room temperature.

Immerse pork in cooled brine mixture and refrigerate for approximately 5 hours, turning occasionally for even brining).

Place roast in crockpot (with about a ½ cup strained brining liquid) and cook for 6-8 hours on low, or 3-4 hours on high. Allow roast to rest 20 minutes before carving. Serve with homemade applesauce.
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