Recipe courtesy of David Rosengarten

Pork Roast

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  • Level: Easy
  • Yield: 6 servings
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7 rib, center-cut pork roast


8 cups water

1/4 cup coarse salt

3 tablespoons sugar

3 bay leaves

2 whole cloves

1 cinnamon stick

2 teaspoons black peppercorns

1 clove garlic, smashed

Salt and pepper

6 ounces thick sliced bacon

3 tablespoons flour

2 cups pork stock or beef stock


  1. In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes. Let cool and pour over roast. Marinate 8 hours or up to 12 hours. Drain.
  2. Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees.
  3. Recommended Wine: Paulaner Hefe-Weizen