Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter

Total Time:
6 hr 30 min
Prep:
20 min
Inactive:
5 hr 10 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Apple Butter:
  • 2 tablespoons canola oil
  • 1/2 small Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 large Granny Smith apples, peeled, cored and chopped
  • 1/4 cup water
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • Molasses-Mustard Glaze (for pork):
  • 1/4 cup Dijon
  • 2 tablespoons whole-grain mustard
  • 1/4 cup molasses
  • Salt and freshly ground black pepper
  • Pork:
  • 5 cups water
  • 1 container apple juice concentrate, thawed
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 Spanish onion, peeled and quartered
  • 10 black peppercorns
  • 10 mustard seeds
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 shallots, finely chopped
  • 2 cups whiskey (recommended: Jack Daniels)
  • 5 cups homemade chicken stock
  • 1/4 cup light brown sugar
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
Directions
For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.

  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.

For the glaze:
  • Whisk all the glaze ingredients in a small bowl.

For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.

  • Preheat oven to 425 degrees F.

  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.

  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.

  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Christmas Recipes