Recipe by Anna Gill
Serves: 8
Brine:
2 cups water
⅓ cup coarse kosher salt
¼ 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 5½ pound bone-in pork loin rib roast, chine bone removed
Vegetables and breadcrumbs:
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges
3 cups coarsely chopped onions
¾ cup chopped celery
1 tablespoon finely chopped fresh sage
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
2¼ cups apple cider
1½ tablespoons pure maple syrup
2½ tablespoons Dijon mustard, divided
3 tablespoons unsalted butter, melted
1½ cups fresh breadcrumbs
Special equipment: 2 - 2-gallon re-sealable plastic bag
For brine:
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight.
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature.
For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning.
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes.
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet.
13. Increase oven temperature to 375°.
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates.
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices.
Serves: 8
Brine:
2 cups water
⅓ cup coarse kosher salt
¼ 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 5½ pound bone-in pork loin rib roast, chine bone removed
Vegetables and breadcrumbs:
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges
3 cups coarsely chopped onions
¾ cup chopped celery
1 tablespoon finely chopped fresh sage
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
2¼ cups apple cider
1½ tablespoons pure maple syrup
2½ tablespoons Dijon mustard, divided
3 tablespoons unsalted butter, melted
1½ cups fresh breadcrumbs
Special equipment: 2 - 2-gallon re-sealable plastic bag
For brine:
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight.
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature.
For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning.
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes.
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet.
13. Increase oven temperature to 375°.
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates.
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices.
