Pork Roast With Fennel And Apples Recipe

Name: Pork Roast With Fennel And Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup demerara sugar; 1/2 teaspoon whole black peppercorns; 3 bay leaves; 3 cups apple cider; 1/4 cup plus 1 1/2 tsp. kosher salt; 2 cups ice cubes; 1 3-lb. boneless pork loin, fat cap trimmed to 1/8 in.; 6 rosemary sprigs, plus more for garnish; 1 tablespoon fennel seeds, crushed; 1 teaspoon black pepper; 4 medium carrots (about 10 oz. total), cut diagonally into 2-by-1/2-in. pieces; 2 sweet-tart firm apples (about 1 lb. total), such as Honeycrisp, cored and cut into 8 wedges each; 2 small fennel bulbs (about 1 1/2 lb. total), trimmed and cut into 1/2-in. wedges, fronds reserved for garnish; 1 red onion (about 10 oz.), peeled and cut into 1/2-in. wedges through root end; 1/4 cup grapeseed oil

Servings: persons

1/3 cup demerara sugar
1/2 teaspoon whole black peppercorns
3 bay leaves
3 cups apple cider
1/4 cup plus 1 1/2 tsp. kosher salt
2 cups ice cubes
1 3-lb. boneless pork loin, fat cap trimmed to 1/8 in.
6 rosemary sprigs, plus more for garnish
1 tablespoon fennel seeds, crushed
1 teaspoon black pepper
4 medium carrots (about 10 oz. total), cut diagonally into 2-by-1/2-in. pieces
2 sweet-tart firm apples (about 1 lb. total), such as Honeycrisp, cored and cut into 8 wedges each
2 small fennel bulbs (about 1 1/2 lb. total), trimmed and cut into 1/2-in. wedges, fronds reserved for garnish
1 red onion (about 10 oz.), peeled and cut into 1/2-in. wedges through root end
1/4 cup grapeseed oil

1
Combine sugar, peppercorns, bay leaves, 1 1/2 cups of the cider and 1/4 cup of the salt in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring constantly, until sugar and salt have dissolved, about 2 minutes. Remove from heat; stir in ice and remaining 1 1/2 cups cider. Place brine and pork in a 2-gallon ziplock plastic bag; seal bag and refrigerate for 8 to 24 hours.
2
Preheat oven to 425u00b0F. Remove pork from brine and pat dry with paper towels. Discard brine. Finely chop leaves from 4 of the rosemary sprigs to measure 1 tablespoon. Combine rosemary leaves, fennel seeds and 1/2 teaspoon each of the salt and pepper in a small bowl; rub mixture all over pork.
3
Combine carrots, apples, fennel, onion and remaining 2 rosemary sprigs in a large bowl; drizzle with 3 tablespoons of the oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss gently to coat. Spread in an even layer in a large roasting pan.
4
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, turning, until brown on all sides, about 10 minutes. Place on top of vegetables in roasting pan.Bake until a thermometer inserted into thickest portion of pork registers 145u00b0F, about 30 minutes. Transfer pork to a cutting board; let stand for 15 minutes before slicing. Stir vegetables and return roasting pan to oven. Bake vegetables until tender and caramelized, about 15 minutes. Serve pork with vegetables and pan drippings, garnished with fennel fronds and additional rosemary sprigs.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/3 cup demerara sugar, 1/2 teaspoon whole black peppercorns, 3 bay leaves, 3 cups apple cider, and more.

Yes, Pork Roast With Fennel And Apples falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Roast With Fennel And Apples

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