I haven’t done one of these in a while so I think it’s about timer.
Tonight’s experiment: Bourbon Garlic pork roast.
- 1 4-5 lb Pork loin roast
- 1 cup water
- 1 cup Bourbon
- 1/2 cup salt
- 1 cup “Splenda”
- About half a dozen garlic cloves ground into paste
- 2 Tbsp black pepper
- 1 Tbsp ground mustard
- 1 tsp ground Cayenne pepper
Mix the ingredients of the brine together until the salt and splenda are dissolved.
Put the roast in a plastic bag and pour in the brine mixture. Squeeze out the air so that the roast is completely covered with the brine mixture and seal the bag. Let sit in the refigerator overnight.
2 Tbsp Mayonaisse
- 1 Tbsp yellow mustard.
- 2 Tbsp onion powder
- 1 Tbsp garlic powder.
Preheat oven to 350
Remove the pork roast from the bring mixture and let the excess liquid drain away.
Thoroughly mix the glaze.
Use a pastry brush to coat the pork roast on all size with the glaze.
Place the roast in the heated oven. Bake until internal temperature is 160 (all temperatures are in Fahrenheit). I have no idea how long that is since I use a leave-in thermometer that alerts when the target temperature is reached.
On removal from the oven, let rest about 15 minutes before cutting.
Good hot or cold, or sliced thin for sandwiches.