Herb and Garlic Pork Roast

    This is a new recipe for us. We really enjoyed it. During our meal my husband must’ve said four times that this meat is “really good”. This one would be good for company.

                                             

 

1/2 cup kosher salt 

1/4 cup brown sugar

8 cups cold water

3 to 3 1/2 pounds center cut pork loin

3 tablespoons oil

4 slices bacon cut into 1 inch pieces (uncooked)

1 tablespoon apricot preserves 

2 teaspoons garlic, finely chopped

1 tablespoon fresh rosemary, chopped

1 1/2 cups fresh bread crumbs

3 tablespoons Italian parsley, chopped

3 tablespoons butter, melted 

    For brine, in a large bowl dissolve salt and sugar in 8 cups of water. Transfer roast to brine, making sure to fully submerge. Cover and refrigerate eight hours or up to two days.

    Remove roast from brine and blot dry with paper towels. In a skillet brown all sides of the pork in hot oil, taking about 10 minutes. Set aside 5 to 30 minutes to cool slightly.

    In a food processor purée uncooked bacon* to a smooth purée. Transfer half the bacon to bowl. Stir in apricot preserves, garlic, and 2 teaspoons of chopped rosemary.

    Place cooled pork on waxed paper. Spread thinly with bacon purée.(This is how the recipe reads. I assumed that meant to spread the purée on the roast 🤔) In a separate bowl mix breadcrumbs, remaining rosemary, parsley, melted butter, and 1/2 teaspoon kosher salt and black pepper. Toss well to mix. Press crumb mixture on to roast (except ends) applying enough pressure for crumbs to adhere.

    Position the oven rack in its lowest position; preheat oven to 425°F. Put the roast on a wire rack in a foiled lined baking dish or roasting pan. Roast 15 minutes. Reduce temperature to 350°F. Roast 45 minutes more or until thermometer registers 145°F. If crust begins to brown too deeply tent with foil. Remove pork from oven, tent with foil and allow to rest 15 minutes.

    *this amount of bacon is necessary for blades to process. For an easy appetizer, spread the remaining bacon purée on toasted baguette slices, then broil until golden. 

    I also had too many bread crumbs. I froze them and will use them later.

    Whoever has the son has life; whoever does not have the Son of God does not have life. 1 John 5:12