This lean cut of pork extra juicy and compliment it with a tangy, sweet and sour maple applesauce. A perfect winter comfort food meal.
- 3 lb center loin pork roast
FOR THE BRINE MIXTURE
- 8 cups water
- ½ cup brown sugar
- ¼ cup kosher salt
- 2 tbsp black peppercorns
- 3 leaves bay
- 3 cloves chopped garlic
TO SEASON THE OUTSIDE OF THE PORK BEFORE ROASTING
- 1 tsp ground sage
- 1/2 tsp ground thyme
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
FOR THE MAPLE APPLESAUCE
- 6 large apples, MacIntosh is a good choice for applesauce
- pinch salt
- 1/4 cup maple syrup, you can substitute brown sugar if you prefer
- 1/4 cup apple cider vinegar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- cloves pinch ground, optional
- In a large glass or plastic bowl, dissolve the brown sugar and kosher salt into the water before adding the peppercorns, bay leaves and chopped garlic.
- Submerge the pork loin roast into the brine. I usually add a small plate on top of the meat to weight it down and keep it completely surrounded by the brining liquid. Cover the bowl with plastic wrap and place in the fridge for 24 to 48 hours.
- Before roasting, remove the roast from the brining liquid and pat completely dry with paper towels.
- Mix together the sage, thyme and pepper and wrinkle evenly over the entire surface of the roast.
- Finally rub the olive oil all over the roast and place it on a rack in a roasting pan.
- Leave toe roast at room temperature for 30-40 minutes before roasting. This helps to ensure a more evenly cooked roast.
- Roast in a preheated 375 F oven until the centre temperature reaches 160 F on a meat thermometer. My 3 pound roast took about 1 hour and 20 minutes.
- While still on the roasting rack, tent the roast loosely with aluminium foil and let rest for 15 minutes before carving. Serve wight eh warm Maple Applesauce.
TO PREPARE THE MAPLE APPLESAUCE
- Simmer all of the ingredients together for 25- 30 minutes or so until the apples break down and the liquid has mostly boiled off.