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1
In a small saucepan over high heat, dissolve the salt and honey in a cup of water.
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2
Remove the pan from the heat, and add the juniper, 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, and add enough very cold water until you have a gallon.
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5
Submerge the pork in the brine and cover a lid.
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6
Let marinate, overnight, in the refrigerator.
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7
Preheat the oven to 350 degrees F.
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8
Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan.
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9
Sear the pork until all of the sides are a deep golden brown.
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10
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound.
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11
Remove to cutting board, tent with foil and let rest for at least 15 minutes.
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12
While the meat is resting, prepare the compote.
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13
Pear Apple Compote:
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14
Drain all but 2 tablespoons of fat from the roasting pan.
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15
Put the fat in a medium pan and add the shallots.
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16
Saute the shallots over medium heat for 5 minutes.
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17
Add all of the remaining ingredients, bring to boil.
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18
Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
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19
Transfer the compote to a serving bowl.
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20
Carve the pork into individual chops and serve with compote.
