Pork Roast with Braised Collard Greens, Creamy Polenta, and Pan Jus
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- 1/2 cup (packed) golden brown sugar
- 1 small head of garlic, unpeeled, halved crosswise
- 1 teaspoon whole black peppercorns
- 1 6-rib pork rib roast (about 4 pounds)
- 1 cup low-salt chicken broth or vegetable broth
- 2 teaspoons red wine vinegar
Combine 8 cups water and next 7 ingredients in large pot. Bring to boil, stirring until salt and sugar dissolve. Add 8 cups water. Chill brine uncovered until cold, about 2 hours. Place one 2-gallon resealable plastic bag inside another 2-gallon resealable plastic bag. Place pork in doubled bags. Pour brine over pork. Seal bags; place in roasting pan. Chill overnight.
Preheat oven to 350°F. Remove pork from brine; discard brine. Rinse pork, then drain and pat dry. Sprinkle pork generously with pepper. Heat heavy large skillet over medium-high heat. Add pork roast to skillet and cook until browned on all sides, turning frequently, about 6 minutes. Transfer pork to roasting pan.
Roast pork until instant-read thermometer inserted into center of meat registers 145°F, about 1 hour 20 minutes. Remove pork from oven; let rest 15 minutes (internal temperature will increase by 5 to 10 degrees). Transfer pork to platter. Add broth and vinegar to roasting pan; set pan over 2 stovetop burners and bring pan juices to boil, scraping up browned bits. Season with salt and pepper. Cut pork crosswise into chops. Transfer to plates; spoon pan juices over. Serve with Braised Collard Greens and Creamy Polenta.