Cider Brined Pork Roast with Potatoes and Onions
Bon Appetit cover feature, October 2013
Ingredients
- Personal edits:
- 1 1 1 c. packed light brown sugar
- 1 1 1 c. kosher salt, plus more
- 8 8 8 bay leaves, divided
- 3 3 3 Tbsp. coriander seeds, divided
- 1 1 1 tsp. black peppercorns plus more freshly ground
- 1 1 1 qt. unfiltered apple cider
- 1 1 8-bone 5 pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
- 2 2 2 lb. Yukon Gold potatoes, unpeeled, quartered
- 4 4 4 medium red and/or yellow onions, halved, stem ends intact
- 5 5 5 Tbsp. olive oil, divided
- 2 2. 2 2 4 to to to of apple cider with 2 Tbsp. butter and 4 Tbsp. cornstarch in pan used to sauté apple slices. Bring to a boil and season to taste with salt and pepper.
Details
Adapted from bonappetit.com
Preparation
Step 1
1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
2. Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours, up to 2 days.
3. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
4. Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
5. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef’s knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
6. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°, 60–75 minutes.
7. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
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