How To: Make Rosemary Sage Pork Roast with Hubert Keller

Ingredients

• 3 quarts water
• 1 cup kosher salt
• 1 cup granulated sugar
• 1 3 to 4 pound pork roast
• 3 garlic cloves, chopped
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh sage
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Place salt and sugar in water in large mixing bowl and let dissolve. Put roast in bowl and make sure it's submerged. Refrigerate for up to 4 hours.
2. In the meantime prepare the marinade. Using the metal chopping blade in the Cuisinart® food processor, drop garlic cloves through feed tube until finely chopped. Next pulse through rosemary and sage until chopped. Then, add the Dijon mustard, salt, and pepper to the bowl just before pouring olive oil through the feed tube.
3. After 4 hours, remove roast from refrigerator and run under cold water. Dry well, and then sprinkle roast with kosher salt and freshly ground pepper. Take marinade and slather over pork roast. Let sit at room temperature for an additional 1/2 hour, then tie the roast evenly with butcher's twine for an even roast.
4. For Rotisserie: Insert skewer through pork roast and make sure the forks are secured with the rotisserie screws and that the pork is stabilized. Turn Cuisinart® Brick Oven to 400°F and turn to the rotisserie setting. After 50 minutes, begin checking the rotisserie with a meat thermometer. For a medium cook, the internal temperature of the pork should be 145°F. Remove roast with removal grip and let sit for 5 minutes before carving.
5. For roasting: Preheat the Brick Oven to 400°F and set to "convection bake" or "bake" with a rack in position "A." Insert pork roast into oven on baking tray once preheated. After 50 minutes, begin checking the roast with a meat thermometer. For a medium cook, the internal temperature of the pork should be 145°F. Remove pork when roasted as desired, and allow to sit for 5 minutes before carving.