Pork Roast with Vegetables

Photo by Jeanne Milligan

from The New York Magazine, 2014

submitted by Anne Halsted

preparation time: 2½ hours plus 24 to 48 hours for brining

serves 12 generously

4 quarts water

½ cup salt plus more for seasoning

½ cup sugar

7 pounds pork loin

Pepper

2 onions

4 stalks celery

4 large carrots

1 cup white wine

Add 4 quarts of water plus the salt and sugar to a large pot. Once the salt and sugar have dissolved, add the pork and place in the refrigerator to brine for 24 to 48 hours.

Remove the pork from the brine and seasons with salt and pepper.

Preheat the oven to 350 degrees F. Cut all the vegetables into 2-inch chunks. In a large cast-iron skillet or roasting pan, sear the pork on all sides and reserve. In the same pot or pan, cook the vegetables until just caramelized, add the wine, and reduce by half.

Place the pork on top of the vegetables, and roast, basting the pork occasionally with the pan juices, until the internal temperature reaches 130 degrees (approximately 20 minutes per pound). Allow to rest; reserve the carrot and pan juices.

To serve, thinly slice the pork and shingle the slices on a platter; surround with vegetables and dress with pan juices.