Brined pork loin roasted on fennel,onion and apples. Tender, moist and delicious. a winner.
Brine:
Combine 2 cups of juice and rest of ingredients, except roast, in a saucepan, bring to boil for 3or 4 min., until sugar and salt are dissolved. Add remaining juice, cool to room temperature, place in plastic bag, add roast, seal all, and refrigerate for up to 18 hours.
Roast:
Drain roast, pat dry.
Middle oven rack, set heat at 450F
Mix together and spread maple - mustard crust on roast
Into a cast iron roasting pan, piling veggies and apples at least 2 inches under roast, mixing well
Into oven for about 15 minutes or until crust begins to brown. Turn temperature down to 350F for 30 to 50+ minutes, depending on size, until temperature in thickest part of roast measures 145F.
Rest under foil for 10 minutes. Slice 1/3 to 1/2 thinly, topping and surrounding rest of roast with veggies and juices .
Cool, foil, refrigerate remaining roast for up to 5 days. Recipes for leftovers found in Fine Cooking, January, 2008
Treat yourself and buy a good cut in a proper butcher shop. Marinate overnight, if possible. Don' t lose the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 343 | ||
Calories from Fat: 26 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 11519mg | 397 % | |
Potassium 897.4mg | 24 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 75.1g | ||
Protein 23.3g | 33 % | |
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: 343
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