Slow Roasted Maple Glazed Tea Brined Pork Scotch

Brine for 500 g roast

3 t salt

1 T sugar

1/2 t crushed peppercorn

1 black teabag

1 T Chinese oolong tea leaves

250 mL boiling water

2 bay leaves, bruised

1 T chopped marjoram or sage

Glaze

Maple syrup

Olive oil

Method

Make tea. Cool. Add the rest of the ingredients. 

Brine the meat in the fridge overnight.

Drain the meat. Retrieve the herbs and tea leaves if smoking.

Seal the meat in a hot pan with some olive oil. 

Glaze with maple syrup.

Roast in a superheated steam oven at 150 deg C for 40 min.