Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Apples turn sweet as they roast alongside pork loin flavored with herbs and maple syrup. Brine the roast one day ahead. Ingredients:
2 cups water |
1/3 cup coarse kosher salt |
1/4 cup pure maple syrup |
4 unpeeled garlic cloves, smashed |
3 large fresh sage sprigs |
2 bay leaves (preferably fresh) |
1 teaspoon whole black peppercorns |
2 cups ice water |
1 5-to 5 1/2-pound bone-in pork loin rib roast, chine bone removed |
1 1/2 pounds tart crisp apples (such as granny smith), cored, cut into 1-inch-wide wedges |
3 cups coarsely chopped onions |
3/4 cup chopped celery |
1 tablespoon finely chopped fresh sage |
4 tablespoons extra-virgin olive oil, divided |
coarse kosher salt |
2 1/4 cups apple cider |
1 1/2 tablespoons pure maple syrup |
2 1/2 tablespoons dijon mustard, divided |
3 tablespoons unsalted butter, melted |
1 1/2 cups fresh breadcrumbs (from crustless french bread coarsely ground in processor) |
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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