Today Barbara, my better half and founder of The Gluten Free Homestead has a recipe for you. Thanks to Barbara for sharing this incredible recipe.
This morning John and I went on a walk around our neighborhood. What a lovely, crisp fall day! John commented that these kinds of days remind him of long-ago autumn Sundays when he was a kid. His mom would spend the afternoon making a roast, and his family would eat dinner a little early while watching the football game. His description of his mom’s tender, juicy roasts made me smile.
It definitely is roast weather, and I couldn’t wait to make my first roast of the season. But not just any roast. I wanted this one to be extra-special. To be an absolute feast of flavors. The secret? A mouthwatering spice rub and a Dijon basting sauce. I carefully picked a medley of spices that would beautifully compliment the roasted pork: basil, cumin, ground cloves, rosemary, and pepper.
For the juiciest roast, the most important tip that I can give you is to brine it. Just soak the meat in salt water for about 24 hours. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy meat. Get the full recipe at The Gluten Free Homestead.
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