Maple-Brined Crown Pork Roast
Serves 10 to 12
1/3 cup Longo’s Pink Himalayan Salt
1 tbsp Longo’s Whole Black Peppercorns
1 cup Longo’s Maple Syrup, divided
3 cloves garlic, sliced
1 crown roast pork (7 to 8lb or 12 to 14 ribs)
1 tsp each coarsely ground salt and pepper
Longo’s Mango Peach Chutney
- •Combine 1/3 cup salt and peppercorns with 2 cups water in Dutch oven; bring to a boil over medium heat, stirring until just a few crystals of salt remain.
- •Stir in 6 cups cold water along with 1/2 cup maple syrup and garlic. Place crown roast in brine; refrigerate for at least 4 hours or overnight.
- •Remove roast to a large colander; rinse lightly and pat dry. Transfer to a rack in roasting pan. Season with 1 tsp salt and pepper. Place roast on lowest rack; roast in preheated 325°F oven for about 3 hours or until the internal temperature registers 155°F, glazing with remaining maple syrup during the last hour.
- •Tent with foil; rest for 20 minutes before slicing between ribs to carve. Serve with Mango Peach Chutney.
A dash of advice
- Protein 47g
- Fibre 0g
- Fat 26g
- Sugar 14g
- Carbs 16g
- Sodium 770mg