4 pounds pork loin, center cut with a thick rind/fat cap, skin intact
1/2 cup kosher salt
1/4 cup olive oil
4 cloves garlic, smashed
8 sprigs fresh thyme
2 sprigs fresh rosemary
Hassel Back Potatoes, recipe follows
Apple Chutney, recipe follows
24 small Yukon gold potatoes
1/4 cup olive oil
1 tablespoon kosher salt, plus salt to season
1/4 teaspoon freshly ground black pepper, plus pepper to season
1/4 cup unsalted butter
3 cups thinly sliced Vidalia onions, see Cook Note*
1 tablespoon kosher salt
2 cups apple cider
2 cups cider vinegar
1 cup sugar, plus 1/3 cup
4 Granny Smith apples, peeled, cut into 1/2-inch pieces, see Cook's Note**
1 star anise
*Any sweet yellow or white onion, such as a Maui or Walla Walla, can be used in place of Vidalia onions. **A lemon half can be used to lightly rub the apples to keep them from oxidizing if you are unable to make the sauce right away.**We used a thoroughly sanitized box cutter to score the pork rind, but you can also use a very sharp paring knife. ***Resting meat after the cooking process gives the meat time to redistribute its natural juices and makes it moister.