Cider-Brined Pork Roast with Potatoes and Onions

Name: Cider-Brined Pork Roast with Potatoes and Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters unfiltered apple cider; 8 bay leaves, divided; 1 teaspoon black peppercorns plus more freshly ground; 2 kilograms 8-bone pork loin roast (about , chine bone removed, rib bones frenched, tied with kitchen twine; 3 Tbsps coriander seeds, divided; 237 milliliters kosher salt plus more; 237 milliliters (packed) light brown sugar; 5 Tbsps olive oil, divided; 4 mediums red and/or yellow onions, halved, stem ends intact; 907 grams Yukon Gold potatoes (about , unpeeled, quartered

You can never have too many main course recipes, so give Cider-Brined Pork Roast with Potatoes and Onions a try. One portion of this dish contains approximately 60g of protein, 45g of fat, and a total of 893 calories. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. A mixture of brown sugar, bay leaves, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 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, about 4 minutes.

Ingredients you will need

Whole Coriander Seeds

Brown Sugar

Peppercorns

Bay Leaves

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Transfer brine to a large bowl and add cider and 2 cups ice.

Ingredients you will need

Cider

Ice

Equipment you will use

Bowl

Let cool.

Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.

Ingredients you will need

Brine

Pork

Equipment you will use

Ziploc Bags

Remove pork from brine and pat dry with paper towels.

Ingredients you will need

Brine

Pork

Equipment you will use

Paper Towels

Let sit at room temperature 1 hour.

Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Potato

Onion

Cooking Oil

Equipment you will use

Baking Sheet

Roasting Pan

Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander.

Ingredients you will need

Whole Coriander Seeds

Salt And Pepper

Coriander

Pork

Dry Seasoning Rub

Equipment you will use

Chefs Knife

Oven

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.

Ingredients you will need

Bay Leaves

Vegetable