posted by Mimi Hiller 03-27-100 5:52 PM
Brine for Pork Roast
2 Quarts, Water
1/3 Cup, Kosher (coarse grain) salt
1/4 Cup, Granulated Sugar
1 teaspoon, Thyme
3 Bay Leaves
5 Whole Cloves
10 Juniper Berries - crushed
1 teaspoon, Anise Seed
1 teaspoon, Black Peppercorns - crushed
Combine all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Cool to room temperature.
Immerse pork roast in cooled brine mixture, and refrigerate 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining. Remove roast from brine, pat dry with paper towels, and roast according to your favorite recipe until thermometer inserted in center of roast reads 155 degrees.
Allow roast to rest for 20 minutes before carving.
(Roast may be coated with breadcrumbs or glaze of your choice before 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.