Truffle Pork Loin Roast
Not only is this a fantastic pork roast 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 consider this delectable pork roast.
- 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 roast off 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 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 the 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 150-155 degrees F., in the thickest part of roast.
- Remove roast from heat, loosely tent with aluminum foil and let it rest for 10 minutes. Carve roast by cutting between the bones and serve with Duchess potatoes, or twice baked potatoes, and a green veg of choice.
Photo by: Sabrina Baksh