| 1 | Center cut, bone-in pork roast, about 5-6 pounds (see instructions for butcher below) |
| | Brine: |
| 1 | Gallon water |
| 1 cup | Salt, kosher preferred |
| 1 cup | Brown sugar, firmly packed |
| 1 tbsp. | Whole black peppercorns |
| 1 bunch, | Fresh thyme, divided |
| 1-2 | Large plastic bags |
| 1 | Large stockpot or bucket |
| | Other ingredients: |
| | Olive oil |
| | Salt and pepper, to taste |
| 4 | Carrots, peeled |
| 1 | Head garlic, split |
| 1 | Large sweet onion, halved |
| 2 | Shallots, halved |
| 1 dozen | Small apples (original recipe calls for peaches, so those can be used in place of apples) |
| 2 tbsp. | Balsamic vinegar |
| 1 tbsp. | Honey |
| 2 tbsp. | Fresh tarragon |
| 1/4 cup | Olive oil |
| 2 cups | Apple juice |
| 1 tbsp. | Butter |
Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
Preheat oven to 400*F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butchers twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150*F, approximately 1 hour.
Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice apples (or peaches) in half lengthwise and remove seeds and core (or pits). Pour the marinade over the apples (or peaches), tossing to coat. Place apples (or peaches) cut side down in a baking pan and roast for 12-15 minutes until soft.
Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
Cut the twine and carve the roast. Serve family style on a platter with and roasted apples (or peaches). Drizzle sauce over meat before serving.
Yield: 8 servings
Prep Time: 15 minutes
Inactive Prep Time: 6 hours
Cook Time: 2 hours
Difficulty: Medium
I made this in my 18-quart Nesco Roaster. Turned out great.
This recipe may sound complicated because of all the ingredients involved, but even the brining part was very easy, in my opinion.
I think if you wanted to use canned halved peaches, you could do that. Just buy them in their own juice, drain well. Maybe deglaze the pan with a combintion of the juice from the peaches and apple juice.