Apple Roasted Pork & Solving The Lunch Conundrum
Prep time
Cook time
Total time
A good long soak over night in an apple cider brine bath make this pork dish a delight for any summer of fall. Leftovers are perfect in cuban sandwiches. NOTE: Soaks for overnight Adapted from: By: The Butter
Recipe type: Main Dish
Cuisine: International, Pork
Serves: 6
The Brine Bath:
  • 8 cups Apple cider or juice
  • ⅓ cup Salt
  • ¼ cup Light brown sugar
  • 4 Cloves garlic, smashed
  • 3 sprigs fresh thyme or 3 tablespoons dry thyme
  • 1 teaspoon Pepper, ground or 4 whole Pepper corns
  • One 4-lb. boneless pork loin roast (or two 2-lb. loins).
For The Roast:
  • ¼ cup Maple syrup
  • 3 Tbs. Dijon mustard
  • 2 tsp. Fresh thyme, chopped
  • 1 teaspoon. Ground pepper
  • 1 tablespoon Ground cardamon
  • 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  • OR 1½ teaspoons fennel seed, ground through food processor
  • 2 Granny Smith apples, peeled, cored and cut into ½-inch pieces
  • 2 tablespoon olive oil
  • 1 teaspoon salt
The Brine:
  1. In a large saucepan, combine 2 cups of the apple cider, the salt, brown sugar, garlic, and thyme in and bring to a boil over high heat until salt and sugar are completely disolved.
  2. Add the remaining apple cider and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate overnight.
The Pork:
  1. Preheat the oven to 450°F.
  2. In a small bowl, mix the maple syrup, mustard, cardamon, thyme and pepper.
  3. Remove the pork from the brine and pat dry with paper towels.
  4. Brush the pork all over with the mustard mixture.
  5. In a separate bowl, combine the fennel, oil, salt and pepper then add the apples and toss to coat well.
  6. Scatter the mixture in the bottom of a roasting pan large enough for the pork and saving space along the edges of the pan.
  7. Put the pork on top of the fennel and apples with the fat side up.
  8. Roast the pork until the crust just starts to brown, about 15 minutes.
  9. Reduce the heat to 350°F and cook until an instant-read thermometer registers 145°F in the thickest part of the pork. 30 to 50 minutes more.
  10. Remove from oven and allow to sit for 10 minutes.
  11. Thinly slice the pork. Serve, topped with the fennel, apple, and juices.
Recipe by The Butter Dish at