TODDY POND FARM
Honey Ginger Brined Pork - from the Grassfed Gourmet Cookbook by Shannon Hayes (one of our favorite cookbooks)
This is the perfect recipe for enjoying a beautiful farm raised pork roast! The brine is made, defrost the roast right in the brine (in your refrigerator) and then bake the roast any time in the next 3- 7 days! The longer the roast brines, the more pronounced the brine flavors will be.
This roast is so tender, juicy and flavorful. Delicious with frost sweetened winter greens and roasted winter squash!
Serves 4 (or more depending on how big your appetite!)
Approximately 8 cups water
1/2 cup coarse salt
1/2 cup honey
3 slices fresh ginger(quarter size)
2 large cloves of garlic
Zest of one orange- cut off with veggie peeler in wide strips
1 tablespoon coriander seed
1 TBSP freshly ground black pepper
1 TBSP mustard seed
1 bay leaf
1 3-4 lb pork (loin, ham, butt) boneless roast from Toddy Pond Farm!
We will be bringing a few roasts to market - if you know you'd like one, send us an email - firstname.lastname@example.org and we will bring one just for you!!
Heat 1/2 water to boil. Remove from heat, stir in salt and honey till dissolved.
Add remaining brine ingredients (not the pork yet!)
Add remaining water (cold)
Cool to room temperature. Transfer brine to container large enough to hold roast.
Add roast, weight with a plate (or whatever cover trick you come up with) to keep submerged. Move to refrigerator.
Brine 3- 7 days.
Preheat oven to 400 degrees
Remove roast from brine. Wipe dry. Roast 15 min.
Lower temp to 300 degrees.
Roast until internal temp is 145-155 degrees (approx 20-22 min a lb)
Remove from oven. Tent with foil. Rest 10 min. The internal temp will continue to rise another 5-10 degrees.
Slice and serve!