I have to admit, this is not my recipe although I have made a tweak or two. This recipe originally came from Bon Apetit Magazine. My boss made this for a dinner that we were hosting and it was so mouth watering and tender and delicious I had to make it myself and it’s become a favorite in my household. In true Janna fashion I’ve added alcohol to the recipe. Note- The pork in this recipe will need to brine for at least 12 hours. ~Janna
1 C packed brown sugar
1 C kosher salt
8 bay leaves (divided)
2 tsp Coriander
1 tsp black peppercorns plus more freshly ground
24 oz unfiltered apple cider
1 12oz bottle of hard apple cider
1 8 bone pork loin roast (about 5lb), chine bone removed, rib bones frenched and tied with kitchen twine
3 Yukon gold or russet potatoes pealed (or just scrubbed) and cut into about 1 inch chunks
1 medium yellow onion, cut into 1 /12 inch chunks
1 large beet peeled and cut into 1 1/2 inch chunks
4 Tbs olive oil (divided)
Bring brown sugar, salt, 2 bay leaves, 1/2 tsp of ground coriander, 1 tsp black peppercorns, and 2 cups water to a boil in a medium sauce pan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add apple cider hard cider and 2 cups ice. Let cool.
Place pork and brine into a large 2 gallon zip top bag, seal bag and refrigerate for 12-24 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature for 1 hour.
Toss potatoes, onions and beets in 2 Tbs olive oil in roasting pan, season with salt and freshly ground black pepper and set aside.
Place oven rack in lower third of oven and preheat to 375 degrees F. Season pork with black pepper and 1 tsp of coriander. add remaining olive oil to a large skillet over high heat. Sear pork until browned on all sides.
Transfer pork to a roasting pan and surround with vegetables. Tuck remaining bay leaves into the kitchen twine over top of pork. Wrap bones in foil to prevent burning, roast pork until an instant read thermometer reaches 145 degrees Fahrenheit. when done, let roast sit for 30 minutes before slicing. Vegetables may need to be roasted for additional time while pork is resting.