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1
Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat.
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2
When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic.
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3
Let steep until the water cools to room temperature, about 20 minutes.
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4
Add the brine mixture to a large container with a lid, then add 14 cups cold water.
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5
Score the skin on the pork roast with a knife in a 1-inch diamond pattern.
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6
Submerge the pork in the brine and cover the container.
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7
Let the pork brine overnight in the refrigerator.
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8
Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine).
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9
Season the pork all over with 1/2 teaspoon each salt and black pepper.
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10
Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes.
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11
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes.
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12
Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
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13
While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat.
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14
Add the shallot and saute, stirring, 5 minutes.
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15
Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne.
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16
Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes.
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17
Transfer to a serving bowl.
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18
Carve the pork into individual chops and serve with the compote.
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19
Photograph by Kana Okada
