Sunday, December 4, 2011

Lemon Brined Pork Roast

December, and the air grows crisp and cold. The world has turned from vibrant shades of red and gold, to the mellower hush of white and snow. Christmas ornaments come out from boxes, each one packed with loving care as year by year we ready ourselves for the festive season - the twinkle of lights and the sparkle of wrapping paper infusing our spirits with excitement and joy - bolstering us to plod onward, past December 25, into a New Year and the chilly second half of winter with a renewed sense of hope about the things to come.

I live in the honest and excited belief that with each new year comes opportunity and that not knowing what's just around the bend is the most exciting thing of all. The wondering as we gaze at cleverly wrapped presents under the Chistmas tree is, to me, a perfect metaphor for life - what gifts are in store as we make ready to close this year and open the next?

What gifts are in store this holiday season? And what foods, both sweet and savoury, will we be preparing with loving hands? Fruits and nuts, pastries, and buttery cookies, or the golden succulence of a perfect roast...

Like my newest recipe for Lemon Brined Pork Roast.

Boneless pork sirloin in a lemony Greek inspired brine, roasted to golden succulence alongside winter vegetables and potatoes and bathed in a lemony gravy. No one would ever believe how easy this is to make!

Scroll down for the recipe or watch the How To video here:

And then get ready for a magical holiday season here at The Kitchen Witch and on CHARMED.

Lemon Brined Pork Roast
For printable recipe click HERE

Brine Time: 24 hours
Roast Time: 2 hours
Serves: 6-8


  •  1 boneless 5 lb pork sirloin roast
  • 6 cups water
  • 1 cup fresh oregano, chopped
  • 5 tablespoons kosher salt 
  • 1/4 cup fresh lemon juice
  • 6 cloves garlic, crushed
  • 2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 4-6 medium potatoes
  • 4 carrots 
  • 1 onion
  • 1 pkg of pork roast gravy mix
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  1. Combine all ingredients in a large bowl, stirring constantly until salt is dissolved. Brine the roast for 24 hours.
  2. Rinse well, dry completely with paper towels, brush with extra virgin olive oil and sprinkle with dried oregano, garlic powder and black pepper.
  3. Roast pork in a shallow roasting pan at 325 for one hour. 
  4. Meanwhile, peel and half the carrots, and thinly slice the onion. Set aside.
  5. Peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool. Remove pork loin from oven and remove from roaster. Place potatoes, carrots, and onion in the roaster and toss with pan juices. Replace pork roast and place the vegetables all around. Roast an additional 45 to 60 minutes, or until pork registers 165° on a thermometer.
  6. Cover roast pork loin with foil and let stand for about 15 minutes before slicing. Make gravy according to package directions. Add lemon juice, oregano, and the pan juices.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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