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Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs Recipe

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Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs
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Ingredients
20
Count
Nutrition
941
Calories
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Ingredients:

Directions:

  1. For brine: Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
  2. Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
  3. For vegetables and breadcrumbs: Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
  4. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
  5. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
  6. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
  7. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
  8. Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
  9. What to drink: Fruity and spicy En Route 2007 Les Pommiers Pinot Noir, Russian River Valley ($50).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 941.28 Kcal (3941 kJ)
Calories from fat 451.25 Kcal
% Daily Value*
Total Fat 50.14g 77%
Cholesterol 290.38mg 97%
Sodium 2799.73mg 117%
Potassium 1479.19mg 31%
Total Carbs 34.9g 12%
Sugars 20.89g 84%
Dietary Fiber 2.7g 11%
Protein 90.43g 181%
Vitamin C 6.4mg 11%
Vitamin A 0.1mg 2%
Iron 4.4mg 24%
Calcium 328.7mg 33%
Amount Per 100 g
Calories 144.76 Kcal (606 kJ)
Calories from fat 69.4 Kcal
% Daily Value*
Total Fat 7.71g 77%
Cholesterol 44.66mg 97%
Sodium 430.58mg 117%
Potassium 227.49mg 31%
Total Carbs 5.37g 12%
Sugars 3.21g 84%
Dietary Fiber 0.42g 11%
Protein 13.91g 181%
Vitamin C 1mg 11%
Iron 0.7mg 24%
Calcium 50.6mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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