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For The Roast

From Fine Cooking Issue 090.

Source and licence

From Fine Cooking Issue 090, printed page 36, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_090

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. 1 A cup maple syrup 3 Tbs.
  2. whole-grain Dijon mustard 2 tsp.
  3. chopped fresh thyme 3 A tsp.
  4. freshly ground black pepper;
  5. more to taste 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced 1 Granny Smith apple, peeled, cored, and cut into 1 /2-inch pieces 1 Tbs.
  6. olive oil V2 tsp.
  7. kosher salt Brine the pork: Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes.
  8. Add the remaining apple cider or juice and cool to A coating of maple syrup and wholegrain mustard gives this roast a fine caramelized crust.
  9. room temperature.
  10. Transfer to a large container, add the pork, cover, and refrigerate for at least 8 hours and up to 1 8 hours.
  11. Roast the pork: Position a rack in the center of the oven and heat the oven to 450°F.
  12. In a small bowl, mix the maple syrup, mustard, thyme, and pepper.
  13. Drain the pork and pat dry with paper towels.
  14. Brush the pork all over with the mustard mixture.
  15. In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper.
  16. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter).
  17. Put the pork, fat side up, on top of the fennel and apples.
  18. Roast the pork until the crust just starts to brown, about 1 5 minutes.
  19. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 1 45°F, 30 to 50 minutes more.
  20. Let rest for 10 minutes and then thinly slice a quarter to a third of the pork.
  21. Serve, topped with the fennel, apple, and juices.
  22. Allow the remaining pork to cool to room temperature, wrap well with foil, and refrigerate for up to 5 days before using in the recipes that follow.
  23. A garlic-lime mojo gives this sandwich a Cuban flair.