Salt Pork Brine #recipe from author @DarylWoodGerber

From Daryl:

It's not even spring and I'm getting in the grilling mood.  I use my grill throughout the winter. It's efficient. It's not covered in snow (I live in Los Angeles). 

Grilling can be fun for large portions of meat, too. A pork roast, a leg of lamb, etc. They can slow cook nicely on a grill.

What I love about this recipe is the sweetness with the salt. For those who are worried about it being too salty, it's not. The salt tenderizes the meat beautifully.

By the way, I have a little news. My new Cookbook Nook Mystery #8, SIFTING THROUGH CLUES, will be coming out April 23. So here is the cover reveal!  Don't you love Tigger playing withe the sugar?  

What's it about?

The Agatha Award–winning author of Wreath Between the Lines returns to the Cookbook Nook, where culinary mysteries are giving everyone food for thought . . .

Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.

As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.

Includes tasty sweet and savory recipes!

LEARN MORE about the book HERE, on my website. See a trailer, read a chapter, and look at book club questions.   Enjoy!

Salt brine for pork roast

½ cup kosher salt

½ cup firmly packed brown sugar

1 tablespoon freshly ground pepper

3 fresh rosemary springs, plus 2 teaspoons chopped rosemary

2 tablespoons apricot jam

2 cups water

1 boneless center-cut pork loin, about 3 pounds

2 tablespoons olive oil

Coating:

2 tablespoons brown sugar, more

1 teaspoon cinnamon

1 teaspoon paprika

*I made a much smaller roast, about 1.5 pounds so I cut this recipe in half.

In a small saucepan, mix the kosher salt, brown sugar, pepper, rosemary sprigs, apricot jam, and water together. Heat for about 2 minutes. Let cool.

Set the pork in a 13 x 9 pan and pour the brine over the pork. Refrigerate and let sit for 4 hours. Turn once or twice to coat.

When ready to grill, rinse the pork, and pat with a mixture of the brown sugar and spices.

Over a medium-hot grill, cook, rotating on the grill about every 6 minutes until cooked through. About 25-35 minutes. Meat thermometer inserted in fattest portion should read 145 degrees.

*Serve with your favorite barbecue sauce.

*You could also cook this in the oven at 325 degrees F for about 35-40 minutes, turning once or twice. Meat thermometer inserted in fattest portion should read 145 degrees.

Wreath between the Lines  BUY LINK

SAVOR THE MYSTERY!

 

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