Cider Brined Pork Roast with Apples, Onions, & Dried Plums

 

Serves 6-8

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:

.