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1
Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
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2
Leave the fat cap on for added moisture and flavor.
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3
Line a large stockpot or bucket with a plastic bag.
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4
Pour water into the bag and dissolve salt and brown sugar.
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5
Add peppercorns and a few thyme sprigs.
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6
Place the pork roast in the bag of brine.
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7
Tie the bag closed so the pork is submerged.
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8
Refrigerate for 6 hours, the brine will tenderize the meat.
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9
Remove pork from the brine and dry thoroughly with paper towels.
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10
Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
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11
Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking.
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12
Sear the pork, fat side down, until caramelized.
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13
Turn the roast to brown all sides, this should take about 10 minutes.
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14
To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven.
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15
Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
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16
Heat olive oil in a large deep skillet over medium heat.
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17
Brown the sausage links on all sides until cooked through.
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18
Remove the links from the pan and slice on a bias.
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19
Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate.
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20
Return the sausage back to the pan, along with broccoli rabe and chicken broth.
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21
Saute with the stock for 5 minutes until the rabe is wilted.
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22
Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil.
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23
Slice peaches in half lengthwise and remove pits.
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24
Pour the marinade over the peaches, tossing to coat.
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25
Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
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26
Remove the pork to a cutting board and let it rest while preparing the pan sauce.
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27
Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat.
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28
Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan.
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29
Reduce by a third.
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30
Season with salt and pepper; whisk in butter to smooth out.
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31
Cut the twine and carve the roast.
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32
Serve family style on a platter with broccoli rabe, sausage, and roasted peaches.
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33
Drizzle sauce over meat before serving.
