Pork Loin Roast with Maple Glaze, Apples and Cranberries

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Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It's succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. The pork is seared in a skillet on the cooktop to lock in the flavor and then finishes off in the oven roasting with the sticky maple glaze, apples, and cranberries. The result is a delicious syrupy sauce that pairs beautifully with the pork!

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PORK LOIN ROAST WITH MAPLE GLAZE,
APPLES AND CRANBERRIES
Serves 8-10
*Print Recipe on Blog* http://bit.ly/2NSu0xV

INGREDIENTS:
4 lbs (18g) boneless pork loin roast

For Pork Brine Recipe:
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups (1680 ml) of cold water
1 tbsp (15ml) black peppercorns
1 tbsp (15ml) fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 tbsp (30ml) vegetable oil
For Apples and Cranberries:
5 cups (750g) gala apples, peeled cored and sliced into wedges
1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
1 ½ cups (225g) of fresh cranberries
¼ tsp (1.25ml) ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)

For Glaze:
½ cup (120ml) maple syrup
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) soy sauce
2 cloves garlic, minced
1 tbsp (15ml) fresh orange juice
¼ cup (45g) brown sugar
2 tsp (10ml) apple cider vinegar
¼ tsp (1.25ml) ground cloves
2 tbsp (30ml) of freshly minced rosemary

For Finishing Sauce:
½ tsp (2.5ml) Worcestershire sauce
1 tbsp (15ml) Dijon Mustard
METHOD:

The Day Before: Create the Brine and Brine the Pork
In a small sauce pan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt is dissolved.

Pour this mixture into a large 5 quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf and rosemary. Place lid on the Dutch oven and place in refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!

Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.

To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.

Pat the pork loin dry with paper towel. Then season with freshly cracked pepper.

Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.

Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.

Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.

Brush the loin with 1/3 of the glaze, reserving the rest for basting.

Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.

Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.

Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium high flame to reduce the sauce until syrupy and thickened.

Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.

Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.

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