Roasted Pork Loin with Maple-Mustard Crust
Recipe from
Fine Cooking Magazine
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 fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan. The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.
Servings:
Serves four as a main dish, with enough leftovers to make all the remaining dishes.
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Ingredients
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8 cupscold apple cider or juicesee savings
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3/4 cupkosher saltsee savings
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1/4 cuplight brown sugarsee savings
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2 clovesgarlic, smashedsee savings
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3 sprigsfresh thymesee savings
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14-pound boneless pork loin roast (or two 2-pound loins), trimmed only if it has a thick layer of fatsee savings
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1/4 cupmaple syrupsee savings
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3 tablespoonswhole-grain Dijon mustardsee savings
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2 teaspoonschopped fresh thymesee savings
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3/4 teaspoonfreshly ground black pepper; more to tastesee savings
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1 largefennel bulb or 2 small bulbs, quartered, cored, and thinly slicedsee savings
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1Granny Smith apple, peeled, cored, and cut into 1/2-inch piecessee savings
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1 tablespoonolive oilsee savings
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1/2 teaspoonkosher saltsee savings
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Directions
1.
Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 18 hours.
2.
Position a rack in the center of the oven and heat the oven to 450 degrees F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.
3.
In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350 degrees F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145 degrees F, 30 to 50 minutes more.
4.
Let rest for 10 minutes and then thinly slice a quarter to a third of the pork. Serve, topped with the fennel, apple, and juices. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days.
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