Pork Roast
3 tablespoons, plus 1 teaspoon, kosher salt
1/4 cup sugar
12 large garlic cloves
3 bay leaves
2 tablespoons plus 1/2 teaspoon cracked black pepper
2 teaspoons dried oregano
1 boneless pork loin, about 5 pounds, with fat
3 tablespoons olive oil
1 cup onion, finely chopped
6 parsley stems with leaves, washed
2 cups water |
Place a quart of cold water in a medium-size, nonreactive mixing bowl.
Add 3 tablespoons salt, sugar, 6 smashed garlic cloves, bay leaves, 2
tablespoons black pepper and 1 teaspoon oregano. Using a whisk, stir mixture
until salt and sugar are dissolved. Add pork loin, cover bowl with plastic
wrap and refrigerate overnight.
Preheat oven to 475 degrees. Remove pork from the brine mixture. Dry, and place on a 9-by-13-by-2-inch baking pan. Finely mince the remaining 6 cloves garlic and rub, along with 1/2 teaspoon pepper, remaining oregano, 1
teaspoon salt and olive oil, onto the roast.
Roast pork for 10 minutes at 475 degrees. Remove pan from oven; add onion, parsley and water. Lower heat to 375 degrees and roast the pork until the internal temperature of the roast is 140 degrees (40 minutes more).
If eating hot, let the roast rest 10 minutes before slicing. If using for Cuban sandwiches, refrigerate until cold, then slice thinly. Thanks to Sandy U. and Tampa Tribune.
