Pork roast is great option for dinner, especially on chilly winter evenings. Marinated overnight in a fresh sage, thyme and coriander herb brine, then seared and slow-cooked to perfection in the Wolf Gourmet Multi-Function Cooker, this delicious rib roast accompanied by a hearty kale salad is sure to please your dinner guests.
Use Multi-Function Cooker mode: SLOW COOK PROGRAM WITH PROBE
Ingredients
Brine
- 3 cups apple cider
- 1 cup kosher salt
- 1/2 cup firmly packed light brown sugar
- 3 tbsp chopped fresh sage
- 2 tbsp black peppercorns lightly crushed
- 2 tbsp coriander seeds lightly crushed
- 2 tbsp mustard seeds lightly crushed
- 12 sprigs fresh thyme
- 2 bay leaves
Pork Roast
- 1 (3 pound) bone-in 5-rib pork loin chine bone removed and frenched
- 3 tbsp olive oil
- 3 tbsp chopped fresh sage
- 1 cup dry white wine
- 1 cup sliced shallots
- 3 cloves smashed garlic
Instructions
- 1. Make the brine: In a large bowl, stir together apple cider, salt, brown sugar, sage, peppercorns, coriander, mustard seeds, thyme and bay leaves.
- 2. Make the pork roast: Add pork roast to the brine and refrigerate overnight. Remove pork roast from the brine and pat dry. Discard brine.
- 3. Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH and press Start. Add oil. Cook pork roast until browned on all sides, 6 to 7 minutes. Set pork roast bone side up and sprinkle with sage. Pour wine in the Multi-Function Cooker. Add shallot and garlic.
- 4. Set the Multi-Function Cooker to Slow Cook Program One, MEDIUM. Insert the probe in the thickest portion of the pork roast, avoiding the bone. Set the probe temperature to 145°F (63°C). Press Start and cover. When pork reaches 145°F (63°C), remove from the Multi-Function Cooker. Let rest for 10-15 minutes before serving.
Recipe Notes
VARIATION: FENNEL AND ROSEMARY PORK RIB ROAST
Make as directed above, omitting brine and sage. After searing, season with salt and pepper, and rub 1 tablespoon (2 grams) grated fresh orange zest on pork. Increase white wine to 1½ cups (355 milliliters). Add 3½ cups (350 grams) thinly sliced fennel and 3 tablespoons (6 grams) chopped fresh rosemary with shallot and garlic. Cook as directed.
VARIATION: ITALIAN PORK RIB ROAST
Make as directed above, omitting brine and sage. After searing, season with salt, pepper and 2 tablespoons (4 grams) finely chopped fresh oregano. Add 3 cups (618 grams)
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Would like to have the complete instructions for the Italian Pork Rib Roast variation. My browser cuts off just after “Add 3 cups (618 grams)”.