Name: Cider-Glazed Pork Loin with Fall Vegetables and Roasted Apples
Ingredients: ½ cup kosher salt, plus more for seasoning; ½ cup brown sugar; 3 sprigs rosemary; 1 tablespoon whole black peppercorns; 1 gallon water (room temp); 1 (3 pound) boneless pork loin roast; ½ cup Dijon mustard; ½ gallon cider, cooked down to 1 cup; 2 tablespoons neutral oil (canola, sunflower); Freshly ground pepper; 1 pound Brussels sprouts, sliced in half lengthwise; ½ pound carrots (about 3 medium), peeled and cut into 2-inch pieces; ½ pound parsnips (about 3–4 medium), peeled and cut into 2-inch pieces; 2 pounds red bliss potatoes, scrubbed and cut into 2-inch pieces; 2 tablespoons neutral oil; 3 tablespoons chopped autumn herbs (rosemary, thyme, oregano, sage); 2 tablespoons neutral oil (or butter); 6 medium McIntosh apples, cut in half pole to pole

Cider-Glazed Pork Loin with Fall Vegetables and Roasted Apples

Chef/co-owner Beau Vestal, New Rivers, Providence

This is a quick and easy go-to recipe for our family during the autumn months. Brining the pork overnight makes it moist and juicy. Cook down the cider in advance to save time and, as always, try to get the best pork and vegetables you can. This works plated individually, or it can be served on a platter family style. Any leftover pork makes delicious sandwiches the next day!

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Servings 6 Serving(s)

Ingredients

Brine

½ cup kosher salt, plus more for seasoning
½ cup brown sugar
3 sprigs rosemary
1 tablespoon whole black peppercorns
1 gallon water (room temp)
1 (3 pound) boneless pork loin roast

Pork

½ cup Dijon mustard
½ gallon cider, cooked down to 1 cup
2 tablespoons neutral oil (canola, sunflower)
Freshly ground pepper

Vegetables

1 pound Brussels sprouts, sliced in half lengthwise
½ pound carrots (about 3 medium), peeled and cut into 2-inch pieces
½ pound parsnips (about 3–4 medium), peeled and cut into 2-inch pieces
2 pounds red bliss potatoes, scrubbed and cut into 2-inch pieces
2 tablespoons neutral oil
3 tablespoons chopped autumn herbs (rosemary, thyme, oregano, sage)

Apples

2 tablespoons neutral oil (or butter)
6 medium McIntosh apples, cut in half pole to pole

Instructions

For the brine: Combine salt, brown sugar, rosemary, peppercorns and water in a large non-reactive container. Submerge pork loin into the brine, cover and refrigerate overnight.
To make the pork: Preheat oven to 400°F.
Remove pork from brine (discard brine) and pat dry. Rub Dijon mustard, ½ cup of the reduced cider and the oil all over the pork and season well with salt and pepper. Position the pork on a roasting rack and roast in the oven for about 20 minutes, pouring remaining cider reduction over the pork about halfway through cooking. Cook until the thermometer reaches 140°F. Allow pork to rest 20 minutes before carving.
The veggies can go in at the same time as the pork. Line a baking sheet with parchment or foil. In a medium bowl, combine vegetables and potatoes with the oil, herbs and season with salt and pepper. Roast for about 20 minutes, until vegetables are cooked and slightly caramelized.
To cook the apples: Preheat a large nonstick skillet on the stove at medium-high heat. Add the oil (or butter) and place apples, cut side down, in the skillet and cook for about 3–4 minutes, until apples start to color. Flip apples and cook for an additional 2–3 minutes. Remove from the pan, season with salt and pepper and add to the pork as it rests. (You may need to work in batches to cook all the apples.)
To serve: Carve the pork into 6 large slices and plate on top of the roasted vegetables. Garnish each plate with 2 apple halves and pour any juices from the resting pork over the top. Serve immediately and enjoy!