Recipes  

Cold Roast Pork with Roasted Garlic Mayonnaise

  • Preparation 30 MIN
    Cooking 45 MIN
    Marinating 24 H
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Ingredients

Brine

Roast

Roasted Garlic Mayonnaise

Preparation

Brine

  1. Place the water, sugar, salt, thyme, spices and garlic in a saucepan and bring to a boil. Stir until the sugar and salt dissolve. Remove from the heat. Add the wine. Let cool to room temperature.

Roast

  1. Place the meat in a large glass Pyrex loaf pan and cover with the brine. Cover and refrigerate for about 24 hours. Turn once or twice during this period.
  2. With the rack in the middle position, preheat the oven to 350°F (180°C).
  3. Slice off the top of the head of garlic and wrap the garlic in aluminum foil. Roast for 1 hour.
  4. Meanwhile, remove the meat from the brine and pat dry with a paper towel.
  5. Using the tip of a small knife, make slits in the meat and insert the garlic pieces.
  6. In an ovenproof skillet over medium-high heat, brown the meat in the oil on all sides. Transfer to the oven and roast, alongside the head of garlic,45 minutes or until a meat thermometer inserted in the centre of the pork reads 145°F (63°C). Transfer the roast to a plate and let cool. Cover and refrigerate until chilled or at room temperature, about 3 hours.

Roasted Garlic Mayonnaise

  1. Squeeze the roasted garlic out of its skin and into a large bowl. Whisk in the vinegar, mustard and egg yolk and mix well to combine.
  2. Drizzle in about a third of the oil, drop by drop, whisking continuously. When the mixture begins to stiffen, drizzle in the remaining oil, still whisking continuously. Season with salt and pepper.
  3. Carve the roast into thin slices. Serve with the roasted garlic mayonnaise.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.