lavender and lemon brined pork roast

This makes a really lean (and economical) cut of pork totally juicy and gives it a great unexpected flavour.

I'm so sorry for the brevity....I promise I'll write more soon. But I'm afraid the mud pit beckons.

I'll be away from the internet until the end of next week. My sister's getting married up North where we grew up, and I'll be travelling there and back over the next week. I promise to post photos of the awesome wedding cake I'm making her....

Lavender and Lemon Brined Pork Roast

Serves 4-6

• 1 lean pork shoulder or leg roast (approx 1 kilogram or 2.2 pounds)
• 1.5 litres (6 cups) water
• 2.5 Tablespoons good quality sea salt (not iodized table salt)
• rind of one large lemon, diced
• 4 Tablespoons dried lavender

Combine all ingredients in a large ziploc freezer bag.

Place bag in fridge and allow to soak for 24 hours.

Preheat oven to 450F.

Drain pork and pat dry. Brush with canola oil and fry at very high heat to brown all sides of the roast. Place pork on rack in roasting pan and insert a metal (ovenproof) meat thermometer in the thickest part of the roast. Place the roasting pan on middle rack. Reduce heat after 15 minutes to 325F. Cook pork until the meat thermometer reads 155F, about 20 minutes.

Remove prok from oven and tent with foil. Allow pork roast to rest for 10 minutes after removing from the oven. Slice and serve with a simple salad.

Comments

[Heat]

As long as it has the pink icing you promised me.

:)

See you in a couple days.

[Tanna]

Lavender and pork. I've only used lavender once and it is subtle but very lovely.
Enjoy the wedding. Pink icing...I await the cake!

[Stefanie Noble]

I can't stop looking at this picture and imagining tasty moist meat! I'm definitely stopping by the butcher tomorrow for pork.

[Dianka]

Looks so simple and delicious. I bet this is so moist. I have to try it! Can't wait to see your cake!

[Lesley Price]

This looks like a lovely recipe, I have been planning a large meal for my family and this looks ideal.

I may also add a link to it on my recipe website if you don't mind.