The Perfect Herbed Pork Rib Roast is brined in a simple brining mixture, marinated with an aromatic blend of spices, and roasted to perfection.
Herbed Pork Rib Roast: A few months ago, I shared a few great tips about cooking pork chops and received a few great pieces of advice from one of my readers. Although the tips were well received, I was still skeptical about creating the perfect recipes for pork chops. It is not a Caribbean dish, and I get it! Most of the dishes created these days are so versatile that you can easily change the taste. That’s what you call being innovative!
I gave up on creating the perfect recipe for pork chops because, to be honest, I find them to be a bit too dry. Instead, I’ve created The Perfect Herbed Pork Rib Roast. And what a delight!
After several trials and several thumbs not fully up, I came up with a recipe for the perfect pork roast that is juicy and full of flavor. Should I tell you what the secret ingredient or step is? You probably know it already. It is a brine!
Brining a whole and large piece of meat takes time to cook and needs lots of spices. Brining and marinating are two important steps. If you are planning on making this dish, buy a nice pot roast with fat trimmed. Making this dish is a 2-step process. You may find the process too long and not interested in trying out the recipe, and I can assure you that satisfaction is guaranteed. Brining and marinating are what make this dish The Perfect Herbed Pork Rib Roast.
Don’t forget that this is the second white meat. Enjoy!
- 1 – 4 pound Pork Loin Rib End Roast
- 1 lime or lemon to clean meat
For the Brine:
- ¼ cup of kosher salt
- ¼ cup sugar
- 1 cup lemon juice
- 6 cups water
- 8 whole cloves
For the marinade
- 5 garlic cloves minced
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 ½ tablespoon fresh parsley finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary leaves chopped finely
- ¼ cup fresh squeezed lemon juice
- Salt and freshly ground pepper
- Clean the pork roast by rubbing and squeezing the lemon/lime halves all over the meat. Rinse under running water, pat dry and set aside.
- In a large container with a cover prepare brine by making sure that the salt and sugar have dissolved. Placed pork roast in brine mixture, cover and brine overnight.
- After brining, the roast, remove the meat from the mixture, pat dry and set aside. Meanwhile, in a small bowl, blend the garlic with the olive oil, thyme, parsley, oregano, rosemary and lemon juice. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 500°. Remove the pork roast from the marinade and in a small roasting pan and season with salt and freshly ground pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
- Adapted from: http://www.foodandwine.com/recipes/herbed-pork-rib-roast
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.