Brined Pork Roast With Roasted Peaches

This was my first attempt at brining, and i was simply thrilled how the roast turned out. It was really full of flavor, and moist as could be. I adapted this from one i saw made on food 911, by adding some of my own brine ingredients, and a little different twist on the peaches. This was for my family's christmas eve dinner, so i wanted something extra special. The roasted peaches on the side were a terrific compliment to the pork. I know this recipe has a lot of time-consuming steps, but if you're looking for a special dinner for a crowd, this one works very well, and, i think, is worth the time. Prep time does not include 6 hour brine time!!

Steps

Place brine ingredients , water through bay leaves , in a large plastic juice container.

I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.

I usually do this the night before , and refrigerate.

Line a large stockpot or roasting pan with a plastic garbage bag , large enough to fit the roast and the liquid.

Place pork roast in bag , and pour brine mixture over the meat.

Tie the bag tightly at the top , so that the entire roast is submerged in the liquid.

Refrigerate for 6 hours remove pork from the brine , and pat dry with paper towels.

Preheat oven to 400 degrees.

Please do not over trim this part , or roast will become too dry.

Season entire roast generously with salt and pepper.

Lay the fresh rosemary sprigs over top , and tie the roast with butchers twine , securing the meat a bit more snugly to the bone , which will help it hold its shape and cook evenly.

Coat roasting pan with olive oil and set over two burners ov.

Ingredients

pork roast, water, kosher salt, brown sugar, whole black peppercorn, fresh thyme, fresh rosemary, garlic, allspice berry, bay leaves, salt & freshly ground black pepper, olive oil, carrots, onion, shallots, balsamic vinegar, honey, mustard seeds, peaches, apple juice, butter