The day before making roast, boil 1 cup water in a 2 qt saucepan. Stir in salt, sugar, and pickling spices. Bring to boil and cook 1 minute until sugar dissolves. Remove from heat. Cool 5 minutes.
Add apple juice to pickling liquid. Combine brine with pork in a large ziplock bag or lidded container. Refrigerate over night.
Heat oven to 375F. Remove pork from brine and pat dry with paper towels. Rub oil over entire pork.
Heat a large skillet over medium-high heat. Place pork in pan and cook all sides until browned. Transfer to roasting pan and cook 55-60 minutes or until temperature reaches 155F. Remove from oven; cover with foil. Let rest 15 minutes.
Originally Submitted
1/31/2009
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