Pork Roast
3-4 pound pork loin
6 potatoes, cubed into 2” pieces
6 carrots, sliced thick
2 onions, sliced extra thick
3 ounces of olive oil
4 cups of cold water
1 tablespoon of kosher salt
1 teaspoon of brown sugar
Make brine by mixing water, salt and sugar. Tie loin with twine every 2”, submerge loin into the brine and place in refrigerator for 24 hours. If you need more brine just double the water, salt and sugar. Remove pork from brine, pat dry, then aggressively salt and pepper it. Allow the meat to sit at room temperature for an hour. Pre-heat the oven to 375 degrees. Over medium-high heat, add oil to heavy-bottomed roasting pan. Add pork and brown on all sides (about 5 minutes) and set aside. Insert probe horizontally into thickest side of pork. Add potatoes, carrots and onions, salt and pepper to taste, and cook for 5 minutes. Return the pork to the vegetables. Place in oven until it reaches 150 degrees. Remove, tent with foil, and let rest for ten minutes before carving.
Serves 6-8