Roasted Pork Loin with Maple-Mustard Crust
- 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
- One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat
- 1/4 cup maple syrup
- 3 Tbs. whole-grain Dijon mustard
- 2 tsp. chopped fresh thyme
- 3/4 tsp. 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 Tbs. olive oil
- 1/2 tsp. kosher salt
- Produce
- Garlic (2 cloves)
- Granny smith apple (1)
- Thyme, fresh (3 sprigs)
- Thyme, fresh (2 tsp.)
- Meat
- 4-lb. boneless pork loin, boneless (1)
- Condiments
- Dijon mustard, whole-grain (3 Tbs.)
- Cooking & Baking
- Black pepper, freshly ground (3/4 tsp.)
- Brown sugar, light (1/4 cup)
- Kosher salt (3/4 cup)
- Maple syrup (1/4 cup)
- Olive oil (1 Tbs.)
- Drinks
- Apple cider or juice (8 cups)
- Other
- 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
Preparation
Read recipe preparation on finecooking.com
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Published December 4, 2007 (5 years ago).
3 people saved this recipe.
