Brining a Pork Roast

Banker John

Hi All, I have a question for the experts. I have ordered a center cut bone in prok roast that will be the egged guest for Christmas dinner. I have the seasoning and glaze taken care of, but I want the meat to be extremely juicy and flavorful. I have heard that brining will accomplish this.[p]How do I brine a pork roast? Can someone outline the how-to and supplies, etc that are needed?[p]Thanx in advance,[p]Banker John

Bobby-Q

Banker John,
I'd take 1 cup of salt, and 1 cup of brown sugar, some peppercorns, a bay leaf and maybe some rosemary for a gallon of water.[p]Heat everything until the salt and sugar are dissolved. Cool the mixture throughly. Put this in a container to hold it and the pork and put that in the refrigerator. You can brine anywhere from 4 to 12 hours with that recipe.[p]When it's done, take it out of the brine, rinse it if you'd like, dry it and then put whatever else you were planning on using on the outside.[p]It will be very moist and tasty.[p]HTH

Banker John

Bobby-Q,
Thanks for the details. Do I use just a tupperware? In your experience, is a 1 gallon enough to do a 5.5# Center cut pork loin roast?[p]Banker John

Bobby-Q

Banker John,
You can use whatver you have for food that is big enough, a big stock pot would even work.[p]If you need more just increase the recipe. You can see if you need more by testing it out with plain water.[p]It's better to completely immerse the meat, but if you can't then just go and give a flip halfway through. (a can wrapped in foil a few times makes a decent weight for holding stuff down)

Banker John

Bobby-Q,
Thank you