Truffle Pork Loin Roast
Not only is this a fantastic dish to prepare for special occasions, but it costs much less than a beef rib roast. So, if you're looking for a delicious, yet economical alternative for a large gathering then this pork roast is sure to please.
- 1 10 bone pork loin roast
- for brine:
- 2 quarts cold water
- 1/2 cup coarse salt
- 1/2 cup white sugar
- for seasoning rub:
- 1/4 cup unsalted butter
- 1/4 cup fresh tarragon leaves, chopped
- 2 tablespoons fresh marjoram (2 teaspoons dry)
- 1 small shallot, peeled and chopped
- 1 teaspoon olive oil
- 1 tablespoon fresh thyme
- 2 tablespoons white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried truffle pieces, finely chopped
- 1 1/2 teaspoons honey
- 1 teaspoon paprika (not smoked)
- 1/2 teaspoon black pepper
- Brine pork roast for 2-3 hours. Wash well in tepid water and pat dry with paper towels. There is no need to add salt to the recipe since the brine solution provides it.
- Preheat charcoal grill for indirect cooking.
- In food processor, add room temperature butter and remaining ingredients. Pulse until mixture is well combined. The herbs will be well minced, but should not be completely pureed. Spread all of the butter-herb mixture onto meat, avoiding contact with the bones.
- Place roast onto grill and cook indirectly for 2 1/2 to 3 hours, or until internal temperature reaches between 160 degrees in the thickest part of roast.
- Remove from roast from heat, loosely tent with aluminum foil and let rest for 10 minutes. Carve roast by cutting between the bones and serve with mashed or twice baked potatoes and other favorite sides.