Maple-brined boneless pork loin roast with apples, onions, and mustard bread crumbs from All About Roasting: A New Approach to a Classic Art (page 207) by Molly Stevens

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Notes about this recipe

  • stockholm28 on January 20, 2014

    I've never been a big fan of pork loin; I've often found it rather dry and bland. This dish wasn't like that. It was very moist and had good flavor. The pork is brined for 24 hours. It is seared and the roast is placed in a roasting pan atop apples, onions, and rosemary tossed with butter, olive oil, and S&P and apple cider. You also make a glaze by boiling apple cider until it is reduced. That is mixed with maple syrup and Dijon mustard and is used to glaze the pork. You also make some toasted bread crumbs mixed with butter, mustard, and rosemary. The pork is served with the bread crumbs on top and some apple onion mixture on the side. This was good, although surprisingly, I really didn't notice the maple flavor. Don't skip the bread crumbs. They really added something.

  • meggan on April 09, 2013

    This is amazing. I over-cooked it and it was still great. Don't skimp on the mustard bread crumbs - they really make it.

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