Apples turn sweet as they roast alongside pork loin flavored with herbs and maple syrup. Brine the roast one day ahead.
Recipe information
Yield
Makes 8 servings
Ingredients
Brine:
Vegetables and breadcrumbs:
Special Equipment
Preparation
For brine:
Step 1
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.
Step 2
Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
For vegetables and breadcrumbs:
Step 3
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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
What to drink:
Step 9
Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).
