I don't have a picture of the pork roast we made in my Meat and Poultry class yesterday at Pacific Culinary Studio because it was alllll gobbled up by the time I thought of it, so instead, a picture of my cat.
Here's the recipe for the optional (but highly recommended) brining process for fresh pork loin.
- 8 cups water
- ½ cup each kosher salt, granulated sugar, whole black peppercorns
- 1 tablespoon each whole clove, allspice, fennel
- 1 bunch fresh thyme, sage or oregano (or a combination)
Bring 1 cup of water to aboil with the salt and sugar. Remove from heat. Add dried spices, herbs and remaining 7 cups of water. Let cool completely before brining. Let the roast rest in the brine, completely covered, for 8-12 hours. Rinse the roast completely before cooking.