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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