Cider-Brined Pork Roast With Potatoes And Onions

Name: Cider-Brined Pork Roast With Potatoes And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (packed) light brown sugar; 1 cup kosher salt plus more; 8 bay leaves, divided; 3 tablespoons coriander seeds, divided; 1 teaspoon black peppercorns plus more freshly ground; 1 quart unfiltered apple cider; 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine; 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered; 4 medium red and/or yellow onions, halved, stem ends intact; 5 tablespoons olive oil, divided

Servings: persons

1
Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
2
Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
3
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
4
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
5
Place rack in lower third of oven and preheat to 425u00b0F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
6
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140u00b0F, 60-75 minutes.
7
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
8
DO AHEAD:

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (packed) light brown sugar, 1 cup kosher salt plus more, 8 bay leaves, divided, 3 tablespoons coriander seeds, divided, and more.

Yes, Cider-Brined Pork Roast With Potatoes And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!