Grandma's Pork Loin Roast
User Reviews
4.7
39 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
8 hrs
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Total Time
9 hrs 30 mins
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Servings
8 people
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Calories
425 kcal
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Course
Main Course
Grandma's Pork Loin Roast
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Grandma's Pork Loin Roast gets a nice brine and then a maple-mustard crust when it bakes. Cook along with the apple and fennel, and wow oh wow, is this good! Grandma would be so proud!
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Ingredients
FOR THE BRINE
- 8 cups apple cider cold
- ¾ cup kosher salt
- ¼ cup brown sugar light
- 2 cloves garlic crushed
- 3 sprigs thyme thyme
- 1 4 lb pork loin roast boneless, leave a thin layer of fat
FOR THE ROAST
- ¼ cup maple syrup
- 3 tablespoon whole-grain mustard
- 2 teaspoon thyme fresh, chopped
- 1½ teaspoon kosher salt divided
- 2 teaspoon black pepper freshly ground, divided
- 2 bulbs fennel quartered, cored, and sliced
- 2 apples peeled, cored, and sliced
- 1 tablespoon olive oil
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Instructions
BRINE THE PORK
- Combine 2 cups of the apple cider with the salt, brown sugar, garlic, and thyme in a large saucepan and bring to a boil over high heat, stirring constantly, until salt and sugar dissolved, about 3 minutes.
- Whisking continuously, pour the hot cider/salt mixture into another pan or bowl with the remaining cold apple cider.
- Place the pork loin roast in a pot that is lined with a brine bag. Pour the brine over the pork. Tie up and cover. Place in the refrigerator for 8 to 18 hours.
ROAST THE PORK
- Position a rack in the center of the oven, and heat your oven to 450°F.
- In a small bowl, mix the maple syrup, mustard, thyme, 1 teaspoon of salt, and 1 teaspoon black pepper.
- Drain the pork and pat dry with paper towels.
- In a medium bowl, toss the fennel and apple with the oil, ½ teaspoon salt, and a good pinch of black pepper.
- Scatter the apples and fennel across the bottom of a large roasting pan (large enough to hold the pork with an inch or two of space around the edges).
- Put the pork, fat side up, on top of the fennel and apples. Brush the pork all over with the mustard glaze.
- Roast the pork until the crust just starts to brown, about 20 minutes.
- Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin reads 145 F., about 50 to 60 minutes more.
- Remove from oven and let rest for 10 minutes.
- Slice the pork and serve with roasted apples and fennel on the side.
Notes
- Be sure to watch the video near the top of the blog post for visual reference. If you like the video, subscribe to our YouTube Channel!
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- Ask your butcher to cut you a boneless pork loin roast, about 4 to 5 lbs. You'll want to leave a thin layer of fat on the top of the roast.
- The roast can stay in the brine for up to 18 hours.
- Leftovers will keep in the fridge for up to 5 days. The cooked roast can be frozen for up to 2 months. Thaw and reheat in a 350°F oven, wrapped in foil, for about 30 minutes, or until warmed through.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
48g
(16%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
11123mg
(463%)
Potassium
345mg
(10%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
76IU
(2%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 11123mg | 463% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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