Birthday Pork Roast

Name: Birthday Pork Roast
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters amber agave syrup; 473 milliliters halved Brussels sprouts; 473 milliliters roughly chopped carrots; 355 milliliters chicken stock; 59 milliliters minced garlic; 59 milliliters smashed garlic; 946 milliliters garlic, peeled and smashed; 79 milliliters kosher salt; 1 teaspoon kosher salt; 2 onions, peeled and roughly chopped; 473 milliliters roughly chopped parsnips; 1 liters ice, or enough to yield 10 cups total liquid; 1 Tbsp freshly cracked black pepper; 1 Tbsp peppercorns; 118 milliliters pesto, homemade or your favorite store-bought brand; 2 kilograms bone-in pork loin with 8 bones; 1 teaspoons crushed red chile flakes; 2 teaspoons crushed red chile flakes; 2 Tbsps unsalted butter; 710 milliliters water

Birthday Pork Roast is a gluten free recipe with 6 servings. One serving contains 1035 calories, 84g of protein, and 39g of fat. This recipe covers 57% of your daily requirements of vitamins and minerals. It works well as an expensive main course for Birthday. A mixture of peppercorns, garlic, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 6 hours and 35 minutes.

Instructions

Watch how to make this recipe.

For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid.

Ingredients you will need

Red Pepper Flakes

Agave

Peppercorns

Garlic

Brine

Water

Salt

Ice

Equipment you will use

Pot

Add the pork and submerge.

Ingredients you will need

Pork

Place into the refrigerator for about 2 to 3 hours.

Remove and rinse under cool water; pat dry with paper towels.

Ingredients you will need

Water

Equipment you will use

Paper Towels

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.

Ingredients you will need

Spread

Pesto

Roll

Equipment you will use

Cutting Board

Paper Towels

Knife

For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Garlic

Pesto

Equipment you will use

Bowl

Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up.

Ingredients you will need

Spread

Roll

Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.

Equipment you will use

Kitchen Twine

For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine.

Ingredients you will need

Brussels Sprouts

Vegetable

Parsnip

Carrot

Garlic

Onion

Base

Equipment you will use

Roasting Pan

Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit.

Ingredients you will need

Pork Roast