Wined and Brined Pork Rib Roast
By PineyCook
Ingredients
- For the brine:
- 4 quarts water, divided
- 1 – 750 ml. bottle dry white wine
- 1 cup light brown sugar
- 3/4 cup coarse sea salt or kosher salt
- 8 sage leaves
- 4 rosemary sprigs
- 4 bay leaves
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 pork rib roast, with 8 bones
- For the roast:
- 2 garlic cloves
- 2 tablespoons fresh rosemary
- 1 tablespoon black peppercorns
- 4 sage leaves
- 2 tablespoons Dijon-style mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
Details
Adapted from tastefoodblog.com
Preparation
Step 1
Combine 1 quart water and remaining brine ingredients (not the pork) in a pot large enough to hold the roast. Bring to a boil and cook, stirring until the salt and sugar dissolve. Remove from heat, stir in remaining 3 quarts of water and cool completely. Add pork. If pork is not entirely submerged, add additional water to cover. Cover pot and refrigerate at least 24 hours and up to 4 days.
Roast the pork:
3 hours before roasting, remove the pork from the brine and rinse under cold water. Pat dry with paper towels and refrigerate, uncovered.
Remove from refrigerator 1 hour before roasting. Smash garlic, rosemary, peppercorns and sage leaves in a mortar with pestle. Whisk in mustard, lemon juice and olive oil. Smear the paste all over the pork. Place on a rack in a baking pan. Roast in a preheated 400 F. oven until an instant-read thermometer registers 140 F. Let the pork roast rest 20 minutes before carving. Serve garnished with sage leaves and lemon wedges.
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