When are you cooking it? If it's 24 - 48 hours away, cure it first!
Effortless Home Cured Pork
Serves 8
1.6kg boneless pork loin roast
1 litre of apple juice
1 litre of water
50g table salt
250ml cider vinegar
4 small onions peeled and quartered (or 2 large, cut into eighths)
1 tsp of dried parsley
cloves from 1 head of garlic, bruised but not peeled
80g honey
1tsp of cardomom seeds
4 tsps of garlic oil
Put the pork joint in a pan with a lid
Add the remaining ingredients except the garlic oil
Put the lid on the stockpot and place in the fridge or in a cold place for 24-48 hours
Half an hour before the pork needs to go into the oven, pre-heat it to 200 degrees C / gas mark 6 (I BBQ mine)
Take the pork out of it's brine and sit it on a rack in the sink to let it drain and come to room temperature
Transfer it into a roasting tin and pour the garlic oil over
Roast for 1 1/2 hours before removing to a carving dish. A meat thermometer inserted should read 75 degrees C.
When I make it at home, I actually do two pork loins in the brine because there's more than enough. I leave it in for about 2 days, and then put the second one into the freezer for another time
Then the other goes onto the BBQ for less than an hour and it's cooked. The outside cooks beautifully and the inside is always moist and tasty!
. Maybe a tester run on Sat, still need a thermometer before i can get to smoking callibration..
