Pork Loin Roast with Maple Glaze, Apples and Cranberries
Pork is whats for dinner!
Entertaining with Beth
Easy Pork Loin recipe perfect for holiday entertaining. Moist and succulent due to an easy brine you can make 24-hours ahead of time. A great economical way to feed a crowd during the holidays!
4 lbs boneless pork loin roast
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups of cold water
1 Tbsp black peppercorns
1 Tbsp fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 Tbsp vegetable oil
5 cups gala apples, peeled cored and sliced into wedges
1 1/2 cups hard cider or 1/2 cup of white wine and 1 cup chicken broth or 1 1/2 cups chicken broth
1 1/2 cups of fresh cranberries
1/4 tsp ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
1/2 cup maple syrup
1 Tbsp Dijon mustard
1 Tbsp soy sauce
2 cloves garlic, minced
1 Tbsp fresh orange juice
1/4 cup brown sugar
2 tsp apple cider vinegar
1/4 tsp ground cloves
2 Tbsp of freshly minced rosemary
1/2 tsp Worcestershire sauce
1 Tbsp Dijon mustard
PORK BRINE RECIPE:
FOR APPLES AND CRANBERRY SAUCE
For FINISHING SUACE:
The Day Before: Create the Brine and Brine the Pork
In a small saucepan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt are dissolved.
Pour mixture into a large 5-quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf, and rosemary. Place lid on the Dutch oven and place it in the refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to "cook" the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can bring up to 2 days!
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine-sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with a paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with 1/3 of the glaze, reserving the rest for basting.
Place skillet in a 375 F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145 F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150 F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium0high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into 1/4 inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.
* Roasting time in the oven can vary depending upon how quickly the pork loin roast is seared on the cooktop. A quick sear will take 30-40 minutes in the oven, whereas a longer sear might only take 20-30 minutes in the oven. A longer sear will cook the pork through a bit deeper. So be sure to rely on your meat thermometer for doneness.
* Despite the time in the oven, pull it out when it reaches an internal temperature of 145 F. Allow it to rest 10-15 minutes, on a carving board covered loosely with foil, and it will come up to 150 F, the perfect internal temperature for serving.
* If you don't have a large enough skillet to hold a 4 lb pork loin, have your butcher cut it in half in (2) 2 lb pieces. Cooking time may vary for the smaller pieces, taking less time in the oven. So be sure to rely on your meat thermometer and pull them out once the pork loin roast reaches an internal temp of 145F.