MAPLE-BRINED CROWN PORK ROAST
RECIPE TYPE
Holiday, Pork
SERVES
Serves 10 to 12
Prep Time: 5 min
Marinate Time: 4 hr
Cook Time: 3 hr
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
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
NUTRITIONAL INFORMATION
Protein 47g | Fibre 0g |
Fat 26g | Sugar 14g |
Carbs 16g | Sodium 770mg |
