Roasted Pork Loin With Maple-mustard Crust

Ingredients

  • 8 cups  cold apple cider or juice
  • 3/4 cup  kosher salt
  • 1/4 cup  light brown sugar
  • 2 cloves  garlic, smashed
  • 3 sprigs  fresh thyme
  • 1   4-pound boneless pork loin roast (or two 2-pound loins), trimmed only if it has a thick layer of fat
  • 1/4 cup  maple syrup
  • 3 tablespoons  whole-grain Dijon mustard
  • 2 teaspoons  chopped fresh thyme
  • 3/4 teaspoon  freshly ground black pepper; more to taste
  • 1 large  fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  • 1   Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  • 1 tablespoon  olive oil
  • 1/2 teaspoon  kosher salt

Description

I Like To Leave Some Fat On The Outside Of The Pork Because It Browns Beautifully And Bastes The Roast. I Also Make Sure The Pork Sits In The Brine For At Least 8 Hours But Preferably 16 To 18 Hours For The Juiciest Results. Finally, I Scatter Wedges Of F

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