Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the roast should have come out of the oven just a little sooner (typically, I take it out at 145, but it was 154 this time), but it still was fabulous. Never thought about this until well into cooking, but in the future, I'll add a little water or white wine to the pan, so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation, nice enough to serve to company.
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Followed the recipe to the letter and glad I did. The brine brought both tenderness and...