Pork Roast with Pear-Apple Compote (Ted Allen's)

By ckovak

Ingredients

• BRINE FOR PORK:
• 1 cup kosher salt
• 1/2 cup honey
• 10 juniper berries
• 2 sprigs rosemary
• 10 black peppercorns
• 2 cloves of garlic, smashed
• 1 bay leaf
• Water
• 1 2-pound pork loin roast with 4 rib bones, frenched (ribs scraped clean)
• PORK ROASTING:
• Kosher Salt and Fresh Ground Pepper
• 1 Tablespoon Virgin Olive Oil
• COMPOTE:
• 1 shallot, chopped
• 1 Granny Smith apple, pealed and diced
• 1 Bosc pear; pealed and diced
• 1/2 cup dried cranberries
• 1/2 cup orange juice
• 1/2 cup apple juice
• 1 Tablespoon packed brown sugar
• 1 Tablespoon dijon mustard
• 2 Teaspoons chopped fresh rosemary
• Kosher Salt and ground pepper to taste
• Pinch of cayenne pepper
• 1 1

Details

Preparation time 40mins
Cooking time 120mins

Preparation

Step 1

BRINE:
Combine the salt, honey and 1 cup water in a small sauce pan over high heat. When dissolved, remove from heat and add juniper berries, rosemary, peppercorns, garlic. Let steep until cool, approx. 20 min. In large stock pot, combine brine mixture with 14 cups of cold water. Score the fat side of the pork roast in 1 inch diamond pattern. Submerge pork and refrigerate overnight.

ROAST PORK:
Pre-heat oven to 350 degrees. Remove the Pork from the brine (discard), rinse well and pat dry. Season the pork with 1/2 teaspoon salt and pepper. Heat in oven proof pan on top of stove; add olive oil and sear for 10 minutes on all sides until golden. Transfer the pan to the oven and cook until the middle of the meat reaches 150 degrees (appox 40 minutes). Remove to a cutting board, let rest for 15 minutes and cut.

COMPOTE:
Transfer 2 Tablespoons fat from the roast into a medium skillet. Add apple, pear, cranberries, juices, sugar, mustard and rosemary; add 1/2 teaspoon salt and pepper; and pinch of cayenne. Cook until compote is soft and thick. Transfer to bowl and serve with pork.