Brining the pork makes it one of the most succulent roasts you'll ever taste!
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
- Blend caraway, cumin, and fennel seeds together in a small bowl.
- 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.
- Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve. This will take about 4 minutes.
- Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
- Place pork and brine in a 2 gallon, re-sealable plastic bag.
- Seal bag and chill at least 8 hours.
- Remove pork from brine and pat dry. Let sit at room temperature for 1 hour.
- Preheat oven to 425°F, and place rack in lower third of oven.
- Toss apples, onions, and plums with 4 tablespoons olive oil in a large roasting pan or rimmed baking sheet.
- Season to taste with salt and pepper, and set aside.
- Using a mortar and pestle, coarsely grind the remaining seed mixture.
- Season pork with salt and pepper and rub all over with the ground seeds.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium- high heat.
- Cook pork until browned on all sides. This will take about 8–10 minutes.
- Transfer pork to a roasting pan and nestle in among apples, onions, and dried plums.
- Tuck remaining 6 sprigs of thyme under kitchen twine over top of pork.
- 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.
- Transfer pork to a cutting board. Let rest 30 minutes before slicing into medallions.
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