PORK ROAST                                     David Rosengarten

 

7 rib, center cut pork roast

Brine: (also, see brine recipe at end of cookbook in “Other” section)

8 cups water

1/4 cup coarse salt

3 tablespoons sugar

3 bay leaves

2 whole cloves

1 cinnamon stick

2 teaspoons black peppercorns

1 clove garlic, smashed

Salt and pepper

6 ounces thick sliced bacon

3 tablespoons flour

2 cups pork stock or beef stock

In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes. Let cool and pour over roast. Marinate 8 hours or up to 12 hours. Drain. 

Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees. 

Yield: 6 servings