This Budget Friendly Roast Will Become Your New Favorite

rack of pork

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is a budget-friendly alternative.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

Introduce the rack of pork and mention the price of $2.99 per pound from Costco.

Explain the importance of brining to keep the pork juicy and flavorful.

Prepare the brine by adding 4 cups of water and 1/4 cup of salt to a pot.

Add thinly sliced onion, smashed garlic cloves, rosemary, and juice from a whole lemon to the brine.

Simmer the brine over medium heat until the salt dissolves, then add 1 cup of ice to cool it down.

Submerge the pork in the brine and refrigerate for at least 2 hours up to 6 hours.

After brining, remove the pork, pat it dry with a paper towel, and place it on a sheet tray with a wire rack.

Salt the entire roast on both sides and refrigerate overnight to draw out moisture.

The next day, brush the pork with a mixture of Worcestershire sauce and Dijon mustard.

Season the pork with coarse ground pepper and granulated garlic.

Insert a thermometer into the thickest part of the pork and set it to medium doneness.

Cook the pork in the Tyer Sink Oven until it reaches the desired temperature, which takes about an hour.

Remove the pork from the oven and let it rest for 10 minutes before slicing.

Prepare a pan sauce by sautéing onions and garlic in the drippings over medium heat for about 5 minutes until caramelized.

Add chicken stock and fresh rosemary to the pan and simmer for 5-10 minutes.

Thicken the sauce with a cornstarch slurry and season with salt.

Strain the sauce and stir in whole grain mustard before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens