No servings information available
3 quarts water 1 cup kosher salt 1 cup granulated sugar 1 3 to 4 pound pork roast 3 garlic cloves, chopped 1 tablespoon fresh rosemary 1 tablespoon fresh sage 1 tablespoon Dijon mustard 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 tablespoons extra virgin olive oil
Nutritional information per serving (based on 10 servings): Calories 389 (46% from fat) • carb. 1g • pro. 50g • fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg• calc. 51mg• fiber 0g
Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours. While roast is soaking, prepare the marinade. Place the metal chopping blade into the Cuisinart® food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped. Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube. Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for ½ hour. Tie the roast evenly with butcher’s twine for even roasting. For rotisserie: Insert the rotisserie skewer through the pork roast, securing the forks with the rotisserie screws so that the pork is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn Cuisinart® Brick Oven to 400°F and turn to the rotisserie setting. Begin checking the roast after 50 minutes with a meat thermometer. The internal temperature for medium is 145°F. Remove roast with rotisserie removal grip. Allow roast to rest 5 minutes before carving. For roasting: Preheat Brick Oven to 400°F and turn to convection bake or regular bake setting with a rack in position “A”. Place tied roast on baking tray and place in preheated oven. Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving. For all roast methods, baste roast during cook time.