For those special moments that demand culinary excellence, the Apple Brandy Pork Roast recipe is a must-try. Whether it’s a festive Christmas gathering or an intimate evening with friends, this roast promises succulence and flavor that leaves a lasting impression. The dry brine, featuring a harmonious blend of black pepper, fennel seed, and garlic powder, ensures the pork retains its juiciness. The crowning glory lies in the maple syrup and apple brandy glaze, gradually infusing the roast with layers of exquisite taste throughout the cooking process. Accompanied by parsnips and apples that absorb the savory essence, this dish creates a symphony of textures and flavors. Serve alongside broccolini and a decadent mushroom gratin to complete this culinary masterpiece. Time to savor the extraordinary.
Ingredients
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp ground fennel seeds
- 1 tsp garlic powder
- 1 Tbsp plus 1 tsp kosher salt, divided
- 3 1/2-lb center-cut pork loin roast, trimmed
- 2 Tbsp pure maple syrup
- 1 1/2 tsp Dijon mustard
- 3/4 cup apple brandy (such as Calvados), divided
- 4 Tbsp olive oil, divided
- 3 medium parsnips, peeled and cut diagonally into 2-inch pieces (about 2 1/2 cups)
- 3/4 cup chicken stock, divided
- 5 sprigs thyme, plus more for topping
- 1/4 cup (1/2 stick) unsalted butter, cubed, divided
- 1 Tbsp apple cider vinegar
Instructions:
- In a small bowl, combine freshly ground black pepper, ground fennel seeds, garlic powder, and 1 tablespoon plus 1 teaspoon kosher salt to create the dry brine mixture.
- Rub the dry brine mixture evenly over the trimmed 3 1/2-pound center-cut pork loin roast.
- In a separate bowl, whisk together pure maple syrup, Dijon mustard, and 1/4 cup of apple brandy.
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the pork roast on all sides until browned.
- Brush the seared pork roast with the maple syrup and Dijon mixture.
- Roast the pork in the oven at 375°F (190°C) until it reaches an internal temperature of 145°F (63°C), periodically basting with the maple syrup mixture.
- While the pork roasts, toss the peeled and cut parsnips in 2 tablespoons of olive oil, season with 1 teaspoon of kosher salt, and arrange them around the pork in the skillet.
- Pour 1/2 cup of chicken stock into the skillet, add thyme sprigs, and roast until the parsnips are tender.
- In a separate saucepan, combine 1/2 cup of apple brandy, 1/4 cup of chicken stock, and 1 tablespoon of apple cider vinegar. Simmer until reduced by half.
- Finish the sauce by whisking in 1/4 cup of unsalted butter cubes.
- Once the pork is done, let it rest before slicing. Serve the sliced pork with roasted parsnips, drizzle with the apple brandy sauce, and garnish with thyme. Enjoy your exquisite Apple Brandy Pork Roast!