Serves 6 to 8
This recipe makes a yummy and delicious pork roast. Most any cut will do.
|
3/4 cup |
honey |
|
1 tbl |
tomato paste |
|
1 tsp |
hot sauce |
|
1 tbl |
freshly ground black pepper |
|
6 |
(1 1/4 to 1 1/2-inch thick) center-cut pork chops, OR |
|
4 |
pork tenderloins (about 1 pound each), OR |
|
1 |
(4 - 6 pound) piece boneless pork loin |
Prepare brine as directed. Add the honey, tomato paste, hot sauce, and black pepper; stir and mix well. Trim excess external fat from pork and submerge it in brine in a large bowl or small crock. Refrigerate chops 4 to 6 hours; tenderloin 6 to 8 hours; and loin 1 to 2 days.
Remove from brine and pat dry. Prepare in your favorite manner.
NB: You can substitute ketchup for the tomato paste, and adjust the hot sauce and pepper according to your own level of fire. We like our food spicy!