Pickle Juice Brined Pork Roast Recipe

Elevate your Sunday roast to new heights with our pickle juice brined pork roast recipe. Immerse the meat in tangy and flavorful pickle juice, resulting in a tender and succulent roast that will impress your guests. Get ready to tantalise your taste buds with this unique and mouth watering dish that is gluten, dairy and top 9 allergens free.

Why We Love Pickle Brined Pork Roast

This pickle juice brine is one of the easiest marinades or brines to make. It lends a ton of flavour to the meat for the juiciest slices of pork loin roast. We love that there is so little we have to make or do. The work is all done by the brine itself. 

Using the leftovers from a jar of pickles makes us happy to be able to reduce our food waste and get the most out of our food budget. With the rising costs of food, being able to use all parts of what we buy helps our money go as far as possible.

Ingredients

• Pork Loin Centre Roast
• Pickle Brine
• Olive Oil
• Carrots, Celery, & Yellow Onion
• Bay Leaves, Sage, & Rosemary
• Potato water
• Cornstarch
• Salt and Pepper, to taste

See recipe card for quantities.

The Ingredient Low Down

Pork Loin Centre Roast

We love a good loin roast when working with pork. It is best when it has a bit of a fat cap on it as that will imbue the meat with a lot of flavour and keep the meat moist. For more information on pork roasts check out the Manitoba Pork Website.

Pickle Brine

We leave one pickle jar in the fridge once all the pickles are eaten from it. When we empty another pickle jar we condense the jars by pouring the brine into the original jar to save space in the fridge. Brine is essentially salt and water or salt, vinegar and water with pickling spices. 

Another way to get pickle juice brine is to use any leftover brine when making cucumber pickles of your own. We usually have a bit of brine left over when we make pickles and use the excess to make a pork roast.

Olive Oil

We use this oil to rub the outside of the roast and to help it brown nicely. If there is a preferred oil that is safe for you it can be used instead. Always keep in mind when cooking for others with allergies to check that the oils are safe for them. Stay away from nut oils and vegetable oils. The latter tends to be a blend of various vegetables including soybean for some brands.

Carrots, Celery, & Yellow Onion

This is a standard flavour trio for roast beds, sauces, and soups. They do not need to be diced or chopped uniformly. They will be mashed and pressed to flavour the gravy. 

Bay Leaves, Sage, Rosemary, Salt and Pepper

We prefer to use fresh herbs from a windowsill garden we have but that isn't feasible for everyone. Dried bay leaves can be used in this pickle juice brined pork roast recipe but make sure to remove them after the roasting is done and before making the gravy. Dried bay leaves should never be left in the food as they can damage the intestinal tract as they are very sharp and don't rehydrate.

If using dried herbs and spices be sure to check them for cross contact with the manufacturer. Even salt and pepper should be checked thoroughly.

Potato Water

This is not so much an ingredient as a reuse of a by-product of boiling potatoes. Potato water is full of starch from peeled potatoes that are being boiled for mashed potatoes.
Making mashed potatoes as a side dish for this main course is the easiest way to get the potato water. We also freeze some of the starchy water from the bottom of the potato boiling pot. Using ice cube trays and transferring the cubes to a container when frozen they can be stored in the freezer until needed.

 The starch falls to the bottom of the pot so you want to use that water. The starch helps to thicken gravy. Sometimes we will add 1-2 potatoes worth of peelings to the roasting vegetables under the roast and use plain water if we do not have potato water or are making roasted potatoes instead of mashed.

Cornstarch

This is to thicken the gravy. It is used in conjunction with potato water. If cornstarch is not safe, arrowroot starch can be used instead. Always check with the manufacturer to ensure the cornstarch is safe for you with cross contact and allergens. Cornstarch should be certified gluten free for those following a strict gluten free diet.

Instructions/ Directions and Tips

For Brining

Step 1

Using a sharp knife slice into the fat cap on the roast just deep enough to penetrate the fat but not the meat. Cuts should be a 45 degree angle about 1 inch apart.

Step 2

In a large glass bowl, place the roast and fill the bowl with enough pickle juice brine to submerge the pork. Cover the bowl with cling film. Put the bowl in the fridge for 12-24 hours to brine. (overnight works best) 

After Brining

Step 3

Preheat the oven to 325 F.

Step 4

In a small bowl mix together the salt and pepper. Set aside.

Step 5

Roughly cut up the carrots, celery, and onion. Spread them in the base of the roasting pan. The carrots, celery and onions do not need to be pretty or even they will be the bed the pork roast sits on. These veggies and herbs will give the gorgeous flavour to the gravy and will be mashed so do not waste energy on being delicate here.

Step 6

Sprinkle on the whole bay leaves, sage, and rosemary over the veggies in the roasting pan.

Step 7

Add in the water to the pan.

Step 8

After brining has finished, remove the pork from the brine. Dispose of the brine. For best food safety practices do not reuse the brine. Pat the roast dry with paper towels. Coat lightly with oil and sprinkle with reserved salt and pepper.

Step 9

Place the roast fat side up on the cut up vegetables in the roasting pan. Ensure the pork is not sitting in the water but instead pile the veggies to keep it right above the water.

Tip **The brine should not be kept for food safety purposes. Do not use it again, dispose of it immediately after brining.

Tip ** A roasting rack can be used to keep the pork above the water.

Step 10

The roast pan should be placed on the middle rack of a preheated oven. Roast uncovered for about 25-30 minutes per pound (see notes) . A four pound pork roast will take about 1.5-2 hours and should reach an internal temperature of 165 F. Add water to the roasting pan, as needed.

Step 11

When the pork roast is done, if the fat cap is not crisped enough the roast can be broiled for 5-10 mins to crisp it. Watch it continuously under the broiler so it doesn't burn.

Remove the roast from the oven. Wrap the roast tightly in foil and let it rest for 15 minutes before carving.

To make the gravy:

Step 12

Remove the bay leaves before making the gravy.

Step 13

To make the gravy mash or run an immersion blender in a large bowl with the drippings and vegetable bed from  the bottom of the roasting pan. Always remove the bay leaves before this step.

Step 14

Pass the mashed or pureed drippings through a fine mesh sieve. If needed, push the liquid out using a large spoon. The pulp can be composted or frozen and added to a pasta sauce for extra flavour.

Step 15

Pour the drippings and potato water into a medium pot and heat over medium high heat. Bring to a light boil and stir often. Let boil lightly until reduced by one third to half.

Step 16

Add in salt and pepper to taste.

Step 17

In a small bowl combine the equal parts of cornstarch and water. Mix well with a whisk until it forms a smooth slurry.

Step 18

Whisk the cornstarch slurry into the reduced gravy in the pot. Stirring constantly, continue to lightly boil or hard simmer the gravy until it thickens. When thickened, reduce heat to low to keep warm. Stir occasionally to break up the skin that will form on the gravy.

Hint: Make mashed potatoes as a side dish for this main course to get the potato water. The water can also be frozen in ice cubes, stored in the freezer, and thawed to use in this recipe.

Low Food Waste Tips

Keep a jar of pickle juice in the fridge to brine meats when finishing a jar. We combine all our empty dill pickle jars into one jar at the back of the fridge and use it up when it is full. The pickles can be stored in the fridge for 4-6 months according to the National Center for Home Food Preservation.

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Substitutions, Variations, & Adaptations

• Green Olive brine - Green olive brine can be used instead of pickle brine or mixed with pickle brine.
• Sauerkraut juice - Instead of pickle juice brine the leftover juice from sauerkraut can be used. This is the base for sauerbraten, a German pork dish. if you don't have enough pickle brine you can make up the difference with sauerkraut juice.
• Chicken - Chicken is really delicious when brined in pickle juice. It adds a ton of flavour, especially to fried chicken.
• Spicy brine - use the brine from banana peppers or pickled jalapenos to add a bit of heat to the pork. Use care though as the spice will take over the mild  pork taste very easily.
• Arrowroot starch - this  can be used to thicken the gravy in place of cornstarch.

Equipment Suggestions

Roasting pan that can fit the pork roast and its vegetable bed base. If the pan is really large and the vegetable is spread out a roasting rack may be needed to keep the roast out of most of the water. It can be in the water a bit but it shouldn't be in it so much so it boils the meat rather than roasting it.

A glass container for marinating. See the Pro Brining Tip section for other container options and ones to avoid.

Knife and cutting board for the vegetable base and roast fat scoring. 

A Medium pot to cook and a utensil for stirring the gravy.

Storage and Reheating Instructions

Storage

It is best to store the pickle juice brined pork roast recipe uncut as it will not dry out as much or get as freezer burnt. It is also easier to slice the meat thinly when chilled.

-Fridge

After cooking the pickle juice brine pork roast should be kept in a well sealing container for up to 3 days. If raw and in brine it should be kept in the brine no longer than 1 day.

-Freezer

The pork roast can be frozen for up to 3 months in an airtight container. Do not freeze it raw in the brine.

Reheating

-Stove Top

The best way to reheat the pork roast is to cut it in slices and fry the slices up in a tiny smidge of neutral oil. It is best done in a medium flat based pan over medium high heat. Fry on both sides until lightly browned and heated through.

How to Send Pickle Juice Brine Pork Roast as Leftovers for Lunch

We slice the leftover pickle juice brined pork roast recipe meat thinly and use it in place of cold cuts or deli meats on sandwiches or pizza. For kids, slice a little thicker and serve with top allergen friendly crackers and dairy free cheese to make a homemade allergy friendly version of lunchables.

Pro Brining Tip

Use the correct kind of container to pickle juice brine the meat in. It should be either glass, ceramic, food grade plastic, or a bringing bag. Non-reactive metal like stainless steel can be used but for some glass is preferred. Some metal bowls or containers are not suitable. These include aluminium, galvanised, iron, brass, and copper to name a few. The brine will allow the metal to leach into it and it can leave a metallic taste to the meat.

Be sure to use a container large enough and enough pickle juice brine to submerge the meat.

FAQ

What To Serve With This Pickle Juice Brined Pork Roast Recipe

The pickle juice brine pork roast is best when served with dairy free mashed potatoes and a vegetable side dish like steamed brussel sprouts, carrots with thyme, or peach balsamic asparagus. Apple sauce or mustard, if you can have it, are standard sauces to pair with pork roasts.

Other Recipes You May Enjoy

Egg Free Meatloaf 

Gluten Free Roast Chicken

Rosemary and Lemon Roast Chicken

Have You Made Our Pickle Brined Pork Roast? Please Leave a Comment Below.

Rate our Recipe. 

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📖 Recipe

Pickle Juice Brined Pork Roast Recipe

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Marinating: 12 hours hours

Total Time: 14 hours hours 10 minutes minutes

Servings: 10 Servings

Calories: 417kcal

Author: Katherine Evans - The Allergen Free Kitchen

Elevate your sunday roast to new heights with our pickle juice brined pork roast recipe. Immerse the meat in tangy and flavorful pickle juice, resulting in a tender and succulent roast that will impress your guests.

Equipment

• Roasting pan
• Glass container for marinating
• Knife and Cutting Board
• Medium pot
• Utensil for Stirring

Ingredients

Roast

• 4 Pounds Pork Loin Centre Roast
• 2-3 Cups Pickle Brine enough to cover the pork
• 2 Tablespoons Olive Oil enough to coat the roast
• ½ teaspoon Sea Salt
• ¼ teaspoon Pepper fresh ground

Roast Bed

• 3 Carrots unpeeled rough chopped
• 3 Ribs Celery roughly chopped
• 1 Yellow Onion peeled and rough chopped
• 2 Bay Leaves whole
• 2 Tablespoons Fresh Sage roughly chopped
• 2 Sprigs Fresh Rosemary
• 2 Cups Water

Gravy

• 2-3 Cups Potato Water
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water
• Sea Salt and Ground Pepper to taste

Instructions

To Brine:

• Using a sharp knife slice into the fat cap on the roast just deep enough to penetrate the fat but not the meat. Cuts should be a 45 degree angle about 1 inch apart.
  4 Pounds Pork Loin Centre Roast
• In a large glass bowl, place the roast and fill the bowl with enough pickle brine to submerge the pork. Cover the bowl with cling film. Put the bowl in the fridge for 12-24 hours to brine. (overnight works best)
  2-3 Cups Pickle Brine

After Brining:

• Preheat the oven to 325 F.
• In a small bowl mix together the salt and pepper. Set aside.
  ½ teaspoon Sea Salt, ¼ teaspoon Pepper
• Roughly cut up the carrots, celery, and onion. Spread them in the base of the roasting pan(The carrots, celery and onions do not need to be pretty or even they will be the bed the pork roast sits on. These veggies and herbs will give the gorgeous flavour to the gravy and will be mashed so do not waste energy on being delicate here)
  3 Carrots, 3 Ribs Celery, 1 Yellow Onion
• Sprinkle on the whole bay leaves, sage, and rosemary over the veggies in the roasting pan.
  2 Bay Leaves, 2 Tablespoons Fresh Sage, 2 Sprigs Fresh Rosemary
• Add in the water to the pan.
  2 Cups Water
• After brining has finished, remove the pork from the brine. Dispose of the brine. Pat the roast dry with paper towels. Coat lightly with oil and sprinkle with reserved salt and pepper.
  2 Tablespoons Olive Oil, ¼ teaspoon Pepper, ½ teaspoon Sea Salt
• Place the roast fat side up on the cut up vegetables in the roasting pan. Ensure the pork is not sitting in the water but instead pile the veggies to keep it right above the water.(The brine should not be kept for food safety purposes. Do not use it again, dispose of it immediately after brining.) ( A roasting rack can be used to keep the pork above the water.)
• The roast pan should be placed on the middle rack of a preheated oven. Roast uncovered for about 25-30 minutes per pound (see notes) . A four pound pork roast will take about 1.5-2 hours and should reach an internal temperature of 165 F. Add water to the roasting pan, as needed.
• When the pork roast is done, if the fat cap is not crisped enough the roast can be broiled for 5-10 mins to crisp it. Watch it continuously under the broiler so it doesn't burn.
• Remove the roast from the oven. Wrap the roast tightly in foil and let it rest for 15 minutes before carving.

To make the gravy:

• Remove the bay leaves before making the gravy.
• To make the gravy mash or run an immersion blender in a large bowl with the drippings and vegetable bed from the bottom of the roasting pan. Always remove the bay leaves before this step.
• Pass the mashed or pureed drippings through a fine mesh sieve. If needed, push the liquid out using a large spoon. The pulp can be composted or frozen and added to a pasta sauce for extra flavour.
• Pour the drippings and potato water into a medium pot and heat over medium high heat. Bring to a light boil and stir often. Let boil lightly until reduced by one third to half.
  2-3 Cups Potato Water
• Add in salt and pepper to taste.
  Sea Salt and Ground Pepper
• In a small bowl combine the equal parts of cornstarch and water. Mix well with a whisk until it forms a smooth slurry.
  2 Tablespoons Cornstarch, 2 Tablespoons Water
• Whisk the cornstarch slurry into the reduced gravy in the pot. Stirring constantly, continue to lightly boil or hard simmer the gravy until it thickens. When thickened, reduce heat to low to keep warm. Stir occasionally to break up the skin that will form on the gravy.

Notes

Do not reuse the brine.

Cooking times for a pork roast can be found at Ontario Pork, including slow cooker and instant pot times.
Arrowroot starch can be used in place of cornstarch.

The potato water should be the last couple of cups from the water used to boil starchy potatoes for mashed potatoes.

Instead of potato water, chicken stock or pork stock, can be used to make the gravy. More cornstarch may need to be added, or the gravy may need to be simmered for longer to reduce the liquid in the gravy to get the proper consistency. Taste the gravy before adding more cornstarch as adding too much will make an unpalatable gluey tasting gravy.

Another way to add liquid, if not using potato water, is to add the peelings of 2-3 potatoes to the roast bed. Instead of potato water in the gravy use regular water if using peelings in the roasting pan.

The gravy can be frozen in ice cube trays and put in a freezer bag or storage container and kept in the fridge for up to 2 months for use with other dishes or as a quick fries and gravy side dish.

For leftovers- slice the leftover pork roast thinly and use in place of cold cuts or deli meats on sandwiches or pizza. For kids, slice a little thicker and serve with top allergen friendly crackers and dairy free cheese to make a homemade allergy friendly version of lunchables.

Tip: make mashed potatoes as a side dish for this main course to get the potato water. The water can also be frozen and thawed to use in this recipe.

Tip 2: keep a jar of pickle juice in the fridge to brine meats when finishing a jar. We combine all our empty dill pickle jars into one jar at the back of the fridge and use it up when it is full. The pickles can be stored in the fridge for 4-6 months according to the National Center for Home Food Preservation.

Allergy Note 1

Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.

Allergy Note 2

If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.

Allergy Note 3

This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.

Nutrition

Calories: 417kcal | Carbohydrates: 8g | Protein: 36g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 114mg | Sodium: 994mg | Potassium: 729mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3077IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg

Nutritional Disclaimer

"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.

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Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
• Always check ingredients for allergens
• Do not use the same utensils on allergen free food, that previously touched allergens
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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