The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it.
Ingredients
Makes 8 servings
Brine
Pork:
For brine:
Step 1
Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
For pork:
Step 2
Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
Step 3
Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
Step 4
Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
Step 5
Remove kitchen string from roast. Cut meat into slices and serve.
Step 6
*Available in the spice section of most supermarkets.
Leave a Review
Reviews (30)
Back to TopVery good, only brined for one day, and it was still very juicy and flavorful. Rinsed just briefly because of the shorty brining, and it was fine. It took about 75 minutes to get to 140°. I would have liked it to be a bit browner, but it was very tasty.
Anonymous
Metairie, LA
8/16/2020
Great recipe! Will definitely make again.
Anonymous
Maryland
1/9/2018
Excellent. I brined for 3 1/2 days and followed the recipe exactly. Great for a dinner party as it rested for 30 minutes while I did some last minute prep. Juicy, flavorful, and EASY. I noticed a couple of reviewers said it was too salty. I was very careful to rinse the pork for the full five minutes specified, and it was not at all salty. Would definitely make again.
Anonymous
Seattle
11/22/2017
eh!... followed directions.. turned out salty and thyme-y [of course]. 1 hour cooking time wasn't enough either. I might try again.. since it still intrigues
sin1357
buffalo
2/26/2017
This was excellent! I brined only for 3.5 days. I made this Xmas eve along with thyme, apple and roasted onions; shredded Brussels sprouts with bacon and carrots with shallots and thyme. (all from this site). These worked extremely well together. Everyone raved!
icookcanada
1/16/2012
Excellent. Our pork prime rib roast was brined for 3 days and we found the meat very tender and moist. Great recipe.
BITTEROOT
billings montana
1/5/2012
Fabulous recipe. I started brining 5 days ahead and didn't need to do much else except the rub and pop it in the oven. So moist, tender and flavorful.
Anonymous
Huntington Beach, CA
12/28/2011
I made this recipe last week and it was great. I brined the pork for five days. The herb flavoring was throughout the entire roast with a delicious subtle hint from the juniper berries. I served my wife, my son, my daughter and her fiance and these are all some major food critics.
pjelect
12/27/2011
This was the best! I will always do pork this way from now on. Super tender and juicy. I might lessen the sugar a bit as it was a tad too sweet for my personal tastes. So good!
wendyd3
Oakland, CA
12/26/2011
I only had two days to brine it and it was still wonderfully juicy and tender.
Anonymous
Rochester, NY
12/8/2010
Juiciest pork roast I have ever made! I followed the recipe exact, except I continued cooking until it had a nice golden crust on the outside. Turned the oven off and left it alone until about 90 minutes later because our dinner got delayed. I was sure that it would be cold and dry but just the opposite!!! It was perfectlyl cooked, juicy and still very warm inside! I am saving this for company since the roast can sit so long unattended until ready to serve!
slkdak
Ct.
10/5/2010
I also brined the roast for only 3 days but it was awesome nonetheless. I combined this recipe with that of the sausage-stuffed pork roast also on this site. It was delightful.
seanagh
Ottawa, ON, CDA
3/1/2010
Moist and delicious! I could not find thyme sprigs...mine were under a foot of snow! So I used dried rosemary and cracked pepper to roast. Ironically, it is not at all salty! As a matter of fact, I intend to add salt to the top next time. Wonderful!
katpages1
Thornton, PA
12/27/2009
I don't know how to rate when I alter a recipe. Excellent, even though my butcher did not do a good job frenching the roast. I might try to do it myself next time. Brining is perfect if you only have one oven, practically double the recipe, and are making a ham and several sidedishes that require the oven alongside. Oh yeah, brined before tying together (made space in pots more convenient) and only for about 24 hours. Rubbed on herb paste from Roasted Double Rack of Pork, from this site, the night before.So tasty, guests took leftovers home.
doughgirl
Downingtown, PA
12/26/2009
The flavor is amazing although I only brined it for 4 days. One hour in the oven may be too long so next time I will bake for 40 minutes and then go from there. I also served it with Mashed Potatoes with Prosciutto and Parmesan Cheese (from this site) and Two Mushroom Gravy which paired so well.
Anonymous
Manila
11/17/2009
