Carré de porc rôti en croûte d’ail et d’herbes

Ingrédients

• 8 cups cold water
• 1/2 cup kosher salt
• 4 tablespoons brown sugar
• 1 tablespoon black peppercorns
• 1 teaspoon baking soda
• 6 lb pork rib roast (bone-in and frenched if possible)
• 4 tablespoons Dijon mustard
• 6 cloves garlic (minced)
• 2 tablespoon fresh thyme leaves (chopped)
• 2 tablespoon fresh sage (chopped)
• Zest of 1 lemon
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Freshly ground pepper (to taste)

Préparation

1. 1

   Brine the Roast (Do This the Day Before)

2. 2

   In a large container or pot, combine the water, salt, brown sugar, and peppercorns. Stir until salt and sugar are dissolved.

3. 3

   Submerge the pork rib roast in the brine. Cover and refrigerate for 12–24 hours.

4. 4

   Take the roast out of the brine and pat it completely dry with paper towels. Let it rest at room temp for 30–60 minutes before cooking.

5. 5

   Preheat oven to 475°F (245°C). Line a roasting pan with foil and place a rack inside if you have one.

6. 6

   Rub the roast all over with Dijon mustard.

7. 7

   In a small bowl, mix together the garlic, thyme, sage, lemon zest, olive oil, salt, and black pepper.

8. 8

   Gently press the mixture over the top and sides of the roast.

9. 9

   Place roast bone-side down on the rack.

10. 10

    Roast at 475°F for 15 minutes to brown the crust.

11. 11

    Lower oven temp to 325°F (165°C) and roast for 1.5 to 2 hours, or until the internal temp reaches 140–145°F.

12. 12

    Use a meat thermometer in the thickest part of the meat, avoiding bone.

13. 13

    Let the roast rest 15–20 minutes, tented loosely with foil, to let the juices redistribute.

14. 14

    Slice between the bones into thick, juicy chops and serve with your favorite cozy sides. 🥰