Flat, bone-in pork roast retains the flavor and moisture much better than without the bone. Marinade for 24 hours before roasting for a tender great roast.
For Brine:
Dissolve coarse salt and sugar in 2 cups very hot water in a non-aluminum container larger enough to hold the pork. Add red wine, vinegar, juniper berries, rosemary, thyme and the pepper. Add the pork; pour in enough cold water to cover the pork by about 1 inch, usually 2-2 1/2 quarts. Refrigerate the pork, covered (sealed), for at least 8 hours or up to a day.
For Roast:
Heat oven to 400 degrees. Cut apples into 1-inch think slices. Cut parsnips into 1/2 inch thick slices. Put both in the bottom of a large roasting pan. Add garlic, 1/4 cup oil, 1 teaspoon thyme and half of the sage. Toss well to mix everything with the oil and herbs. Arrange the apple mixture around the edges of the roasting pan.
Remove pork from the brine, discarding brine. Rinse off any excess brine from the pork. Place pork in the center of the pan. Drizzle pork with the remaining 1 tablespoon oil; sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon sage on top. Sprinkle with salt.
Roast pork, turning pan occasionally and basting meat with accumulating pan juices, until a meat thermometer reads 145-150 degrees, about 60-75 minutes.
Remove pork to a cutting board; cover loosely with foil. (Temperature will rise about 10 degrees.) Use a slotted spoon to transfer apple mixture to a serving bowl (keep warm).
For Gravy:
Pour wine into the roasting pan; boil hard on the stove top while scraping up any browned bits. Whisk in broth and then the dissolved cornstarch (or arrowroot). Cook, whisking constantly, until it's smooth and thickened. Season to taste.
Serve pork by slicing between the bones into chops. Pass the pan gravy and apples. Garnish plates with herbs if desired.
Ensure not to overcook the pork. Around 60 minutes start checking often.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 351 | ||
Calories from Fat: 194 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 95mg | 29 % | |
Sodium 3817.3mg | 132 % | |
Potassium 452.8mg | 12 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.3g | ||
Protein 23.5g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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