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Brine The Pork (the night before):
Trim most of the fat from the surface of the pork leaving only a little.Add pork to a large bowl (glass or plastic) that fits it. It shouldn’t be much wider than the meat because we want it to sink in the brine. Add all of the seasonings. Dissolve in lukewarm water and add to the bowl. Pour the wine in as well refrigerate overnight.
Cook The Pork:
Remove the pork from the brine. Pat it dry with paper towels.
Preheat oven to 320°F.
Place the pork in a roasting pan if it has a rack place it on the rack. Combine all of the ingredients for the rub in a small bowl. Then rub it all over the top surface and sides of the meat. Add the sprigs of thyme, sage, and orange cups to the pan.
Pour the red wine and orange juice into the pan. Cover by putting the lid on if using a roasting pan. Make sure it’s closed well on the sides. Bake for 2 1/2 hours. Uncover the pork. Carefully drain most of the liquid from the pan into a bowl. Leaving only a very thin layer just enough to cover the surface of the roasting pan. Return to oven and roast for 10 minutes. In a small bowl mix together Balsamic vinegar, molasses , and fresh orange juice. Remove the pan from the oven. Drizzle ½ of the mixture all over the pork. Place the pan back in the oven.
Roast for 6 minutes more. Remove the pan from the oven once more and drizzle the meat with the remaining ½ of the mixture. Roast for 6 minutes more then remove the pan from the oven. Rest the meat for 30 minutes. Cut thin slices of the pork plate serve with chosen sides enjoy!
Nutrition Estimate
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