Wednesday, February 20, 2019

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

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

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
Click here to order


  1. Oh, I had forgotten about the wonders of brine for meat. This looks like quite a tasty version of it, too. And, though grilling sounds wonderful, am grateful you gave the baking temp and time option.

  2. The grill marks make it particularly pretty.

    Meat thermometer inserted in fattest portion should STILL read 145 degrees. (for the oven ;o) )

    Some years ago, up north, another couple and my husband and I decided we'd had enough of winter and wanted to use the grill. We pushed snow off the grill and chairs and went to it. We all were "fighting" to have their dog sit in our laps for warmth! Ah, youth!

    1. Ha! That's a great story. Love the dog for warmth. So sweet. Thanks for the smile, Libby. ! Daryl