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Category: Pork
Prep Time: Cook Time: Total Time:
5 cups apple cider
1/3 cup plus 1 tsp kosher salt
1/3 cup packed dark-brown sugar
2 large fresh bay leaves, torn; plus 1 whole
leaf
5 whole cloves
1/2 tsp whole black peppercorns
1 (2 1/2 pound) center-cut boneless pork
loin roast
2 garlic cloves
2 sprigs fresh rosemary
1/2 tsp freshly ground black pepper
4 Gala apples, cored and quartered
3 medium yellow onions, quartered
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves, and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hours or up to one day.
Preheat oven to 350F. Finely chop garlic, 1 sprig rosemary, and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces; scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before slicing.
Meanwhile, place roasting pan with drippins and reserved apples and onions on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stovetop and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot along-side sliced pork, apples and onions.
makes 10 servings
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Cider-Brined Pork Roast with Onions and Apples (country living)
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Category: Pork
Prep Time: Cook Time: Total Time:
5 cups apple cider
1/3 cup plus 1 tsp kosher salt
1/3 cup packed dark-brown sugar
2 large fresh bay leaves, torn; plus 1 whole
leaf
5 whole cloves
1/2 tsp whole black peppercorns
1 (2 1/2 pound) center-cut boneless pork
loin roast
2 garlic cloves
2 sprigs fresh rosemary
1/2 tsp freshly ground black pepper
4 Gala apples, cored and quartered
3 medium yellow onions, quartered
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves, and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hours or up to one day.
Preheat oven to 350F. Finely chop garlic, 1 sprig rosemary, and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces; scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before slicing.
Meanwhile, place roasting pan with drippins and reserved apples and onions on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stovetop and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot along-side sliced pork, apples and onions.
makes 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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