Maple-and-herb brined pork roast from The Herbfarm Cookbook by Jerry Traunfeld

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cfrailey on February 16, 2023

    Delicious with recommended side of Potatoes in Herbed Cream. Used a boneless pork shoulder, approx 4 lb. I rated this 5 stars.

  • julesamomof2 on November 25, 2021

    While fine, this was a little underwhelming for me. However, I only brined the pork for about 6 hours, and the recipe states 16-24. I think that might make a big difference in the flavor. It also needs a gravy since on it's own its quite plain.

  • Laura on December 20, 2010

    Pg. 224. This was quite good and very easy! The flavors of the herbs really come through if you follow his suggestion and line the bottom of the roasting pan with rosemary and sage branches. The meat was fairly moist, which is always a plus with pork. Would definitely make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.