Dinner: Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs
Recipe by Molly Stevens 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
Instructions
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.
Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
