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Home > Restaurants > Recipes > Pork Roast

Pork Roast

Provided by: Chef Josh Saffer

  • Type of Dish: Main Courses
  • Servings: 12
  • Reader Rating: Write a Review

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½ cup salt

½ cup sugar

7 lbs. pork loin

2 onions

4 stalks celery

4 large carrots

1 cup white wine


Add 4 quarts of water plus the salt and sugar to a large pot. Once the salt and sugar have dissolved, add the pork and place in the refrigerator to brine for 24 to 48 hours. Remove the pork from the brine, and season with salt and pepper. Preheat the oven to 350 degrees. Cut all the vegetables into 2-inch chunks. In a large cast-iron skillet or roasting pan, sear the pork on all sides and reserve. In the same pan, cook the vegetables until just caramelized, add the wine, and reduce by half. Place the pork on top of the vegetables, and roast, basting the pork occasionally with the pan juices, until the internal temperature reaches 130 degrees. Allow to rest; reserve carrots and pan juices. To serve, thinly slice the pork and shingle the slices on a platter; surround with the vegetables and dress with pan juices. (Published 2014)