Brining the pork makes it one of the most succulent roasts you'll ever taste!


Serves 6-8

You will need:

1 tablespoon caraway seeds 

1 tablespoon cumin seeds 

1 tablespoon fennel seeds

1 cup light brown sugar, packed 

1 cup kosher salt+more, to taste 

2 sprigs + 6 sprigs thyme leaves 

1 teaspoon black peppercorns, freshly ground+more, to taste 

2 cups water

1 qt apple cider, unfiltered

2 cups ice 

4 to 5 lbs boneless pork loin roast, tied with kitchen twine 

4 gala apples, seeded and quartered 

3 medium red or yellow onions, quartered, stem ends intact 

1 cup dried plums 

4 tablespoons +1 tablespoon olive oil

  1. Blend caraway, cumin, and fennel seeds together in a small bowl.
  2. Bring brown sugar, 1 cup salt, 2 sprigs thyme, 1 tablespoon seed mixture, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan.
  3. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve. This will take about 4 minutes.
  4. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
  5. Place pork and brine in a 2 gallon, re-sealable plastic bag.
  6. Seal bag and chill at least 8 hours.
  7. Remove pork from brine and pat dry. Let sit at room temperature for 1 hour.
  8. Preheat oven to 425°F, and place rack in lower third of oven.
  9. Toss apples, onions, and plums with 4 tablespoons olive oil in a large roasting pan or rimmed baking sheet.
  10. Season to taste with salt and pepper, and set aside.
  11. Using a mortar and pestle, coarsely grind the remaining seed mixture.
  12. Season pork with salt and pepper and rub all over with the ground seeds.
  13. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium- high heat.
  14. Cook pork until browned on all sides. This will take about 8–10 minutes.
  15. Transfer pork to a roasting pan and nestle in among apples, onions, and dried plums.
  16. Tuck remaining 6 sprigs of thyme under kitchen twine over top of pork.
  17. Roast, turning fruits and vegetables halfway through, until a meat thermometer inserted in the center of pork registers 140°F. This will take about 60–75 minutes.
  18. Transfer pork to a cutting board. Let rest 30 minutes before slicing into medallions.

TIP:

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Brining the pork makes it one of the most succulent roasts you'll ever taste!
Photography by FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese

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