Have you given up on pork roast as dry and bland? Well, don't. This method will produce a succulent and tender roast you can be proud to serve. If you like this recipe, see others at my website: mybestcookbook.wordpress.com
1Place roast in a large deep pan. Dissolve 1/2 c salt in a quart of water. Pour over roast and add enough more water to cover. Place in the fridge for about 7 hours.
2Remove roast and dry. Place everything but the Worchesteshire sauce in a plastic bag. Place the roast inside, seal, and marinate for 2 hours (more is fine).
3Remove roast and place in heated and oiled sauce pan and sear on all sides well. When done, take a roasting pan and line with foil. Place roast in the middle, sprinkle the Worchesteshire sauce over, and 1/2 c white wine. Seal tightly with more foil.
4Place in 400 degree oven for 2 hours or until temperature reaches 140. Take out and remove from the pan to a dish, cover and let rest for 30 minutes. Place all juices in the saute pan to make gravy.