Cider-Brined Crown Roast of Pork

By Grammie926

Ingredients

• 1/2 cup (125 mL) kosher or pickling salt
• 1/2 cup (125 mL) granulated sugar
• 1 tbsp (15 mL) black peppercorns
• 1 tbsp (15 mL) mustard seeds
• 1/2 tsp (2 mL) dried thyme
• 7 cups (1.75 L) unsweetened apple cider
• (sweet cider)
• 6 cups (1.5 L) cold water
• 1 crown roast of pork (12 to 14 ribs)
• Cranberry Herb Stuffing (recipe follows)

Details

Servings 1
Adapted from lcbo.com

Preparation

Step 1

1 For brine, combine salt, sugar, peppercorns, mustard seeds, thyme and 6 cups (1.5 L) of the cider in a large pot. Bring to a boil over medium heat, stirring until salt and sugar are dissolved. Remove from heat and stir in cold water. Let cool completely.

2 Place pork roast in a large food-safe bag (a turkey roasting bag works well) or nonreactive container that fits the roast and brine snugly. Pour in brine. Seal bag or cover container and refrigerate for 20 to 24 hours.

3 Meanwhile, place remaining cider in a saucepan and bring to a boil over high heat. Boil for about 10 minutes or until cider is reduced by about half. Set aside.

4 Remove pork from brine and discard brine. Pat roast dry. Place on a rack in a roasting pan and refrigerate uncovered for 30 minutes.

5 Preheat oven to 450°F (230°C).

6 Pat roast dry again, if necessary. Pour 2 cups (500 mL) water in bottom of the roasting pan. Roast for 30 minutes. Baste with some of the reduced cider. Reduce heat to 350°F (180°C) and roast for 2 to 2½ hours longer, basting occasionally with reduced cider and covering bones with strips of foil once they are browned, until a thermometer inserted in the thickest part of pork reads 155°F (68°C). Transfer pork to a platter or cutting board and let sit for 15 minutes.

7 If desired for presentation, spoon stuffing into centre of pork roast. Serve remaining stuffing alongside. Cut roast into chops to serve.