Provided by Molly Stevens
Categories Garlic Herb Pork Roast High Fiber Dinner Fig Pistachio Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings (plus leftovers)
Number Of Ingredients 10
Steps:
- Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
- Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
- Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
- Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
- Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love