Savory Brined Pork Roast with Sweet Roasted Peaches

Brined Pork Roast with Roasted Peaches

Description:
This recipe for Brined Pork Roast with Roasted Peaches is a delightful blend of savory and sweet, perfect for a special occasion like Christmas Eve. The brined pork roast emerges incredibly moist and flavorful, thanks to a carefully crafted brine and a touch of rosemary. Roasting peaches alongside the pork adds a deliciously sweet and tangy contrast, making this dish a standout centerpiece for any holiday table. The preparation might take a bit of time, but the results are well worth the effort, ensuring a memorable meal for your family and friends.

Category: Pork
Keywords: Meat, Christmas, Less than 4 Hours

Ingredients:

• Brine:

  • 5 cups water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 5 cloves garlic, crushed
  • 4 allspice berries
  • 3 bay leaves

• For the Pork Roast:

  • 1 (4-5 pounds) pork roast, preferably with a fat layer
  • 2 tablespoons olive oil
  • 4 sprigs fresh rosemary
  • Salt and pepper to taste
  • Butcher’s twine

• For the Roasted Peaches:

  • 4-6 fresh peaches, halved and pitted (or use canned peaches, if fresh are not available)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey (omit if using canned peaches)
  • 1 teaspoon mustard seeds (optional)
  • 2 sprigs fresh rosemary
  • 1/4 cup olive oil

• For the Sauce:

  • 1 cup apple juice
  • 2 tablespoons butter
  • Salt and pepper to taste

Preparation Time: 20 minutes (not including brining time)
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Instructions:

1. Prepare the Brine:
   In a large plastic container or bowl, combine the water, kosher salt, brown sugar, whole black peppercorns, fresh thyme, fresh rosemary, crushed garlic, allspice berries, and bay leaves. Stir until the salt and sugar are completely dissolved. For best results, mix the brine the night before and refrigerate it.

2. Brine the Pork Roast:
   Line a large stockpot or roasting pan with a plastic garbage bag large enough to fit both the roast and the liquid. Place the pork roast inside the bag and pour the brine mixture over it. Seal the bag tightly to ensure the pork is fully submerged. Refrigerate for 6 hours, flipping the roast halfway through. After brining, remove the pork from the brine and pat it dry with paper towels.

3. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

4. Prepare the Pork Roast:
   Season the pork roast generously with salt and pepper. Lay the fresh rosemary sprigs over the top and tie the roast with butcher’s twine. This helps the meat maintain its shape and ensures even cooking.

5. Sear the Roast:
   Heat olive oil in a large roasting pan over two burners set to high heat until the oil is almost smoking. Place the pork roast, fat side down, in the pan and sear until it has a caramelized, golden-brown color. Repeat for all sides of the roast, which should take about 10-15 minutes.

6. Roast the Vegetables:
   Add the halved carrots, onion, garlic, shallots, and additional rosemary sprigs to the pan. Place the seared roast on top of the vegetables and transfer the pan to the oven. Roast until a meat thermometer inserted into the thickest part of the roast registers 150°F (65°C), about 1 hour 30 minutes to 1 hour 45 minutes.

7. Prepare the Roasted Peaches:
   While the pork is roasting, prepare the peaches. If using fresh peaches, whisk together balsamic vinegar, honey, mustard seeds (if using), fresh rosemary, and 1/4 cup olive oil. For canned peaches, omit the honey and use a bit of the reserved peach juice to taste. Place the peaches in a roasting pan and pour the marinade over them. Toss gently to coat and place cut side down. Roast in the oven for about 15 minutes, or until the peaches are soft.

8. Make the Sauce:
   When the pork roast is finished, remove it from the oven and transfer it to a cutting board. Let it rest while you make the sauce. Remove the vegetables and aromatics from the roasting pan and set the pan on the stove over medium heat. Deglaze the pan with apple juice, scraping up the browned bits from the bottom. Simmer and reduce the liquid by about one-third. Season with salt and pepper to taste, then whisk in the butter until the sauce is smooth and glossy.

9. Serve:
   Remove the butcher’s twine from the roast and carve it into slices. Serve the pork roast with the roasted peaches and drizzle the sauce over the top.

Enjoy this delectable Brined Pork Roast with Roasted Peaches, a dish that brings together succulent meat with sweet and tangy fruit for an unforgettable holiday feast. 🎄🍑🍖