Herbed Pork and Apples Recipe
Ingredients
- 3 quartswater
- 1orange
peel only
- 5cinnamon sticks
- 8 sprigsfresh rosemary
sage and thyme
- 2 headsgarlic
split
- 1 ckosher salt
- 1 csugar
- 1bone-in pork roast or 1 boneless pork loin
trussed, 4-pound
- kosher salt and freshly ground black pepper
- ½ cchopped fresh sage
- ½ cchopped fresh rosemary
- ½ cchopped fresh thyme
- 1 headgarlic
split
- 8leaves fresh sage
chopped
- 1 cdry white wine
- 1 quartchicken stock
- 2 tbspgrain mustard
- 8gala apples
peeled and each cut into 6 large pieces
- 3 tbspunsalted butter
melted
- 1 tspkosher salt
- 2 tbspmaple syrup
- freshly ground black pepper
- 1 lbsmall yellow flesh potatoes
such as german butterball, fingerling yellowfin or small yukon gold
- 3 quartswell salted cold water
- 3 tbspolive oil
- 1 tbspkosher salt
- freshly ground black pepper
- 24brussels sprouts
trimmed of outer leaves
- 2lemons
cut in half
- 2 tbspextra-virgin olive oil
- 1 tspkosher salt
- freshly ground black pepper
Directions
- 1
Make the pork brine:
- 2
Place all ingredients except for the salt and sugar in a saucepan and bring to a simmer for 15 minutes to best infuse the flavor of the aromatics.
- 3
Remove from the stovetop, add the salt and sugar, let cool to room temperature and strain all the liquid, discarding the herbs and spices.
- 4
Place the pork roast or boneless pork loin in a deep pan and pour the strained, room temperature brine over the pork to cover.
- 5
Transfer to the pork to the refrigerator for 1 hour.
- 6
Remove from the brine and place on a tray lined with paper towels, cover and place in the refrigerator until ready to cook.
- 7
Make the herb-roasted pork:
- 8
Preheat oven to 325 F.
- 9
Remove the pork from the refrigerator and season with kosher salt and black pepper, and rub all the fresh herbs liberally over the pork.
- 10
Place the pork on a rack in a roasting pan and cook to an internal temperature of 145 F (about for 2½ hours for bone-in pork roast or 25 minutes per pound; 110 minutes for boneless pork loin or 20 minutes per pound).
- 11
Once the pork has reached the internal temperature of 145 F, remove and cover with aluminum foil and let rest for 15 minutes before slicing and serving.
- 12
Set the pan aside with the pork roast drippings to prepare the pan gravy.
- 13
Make the sage mustard pan gravy:
- 14
Place the roasting pan with the drippings on the stove top over medium heat. Add the garlic and cook slowly until lightly brown. Add the sage and lightly brown.
- 15
Carefully add the white wine, reduce until absorbed, then add the chicken stock and reduce to 1/3 in volume.
- 16
Strain through a fine-mesh strainer and place in a small saucepan, add the grain mustard and thoroughly combine.
- 17
Make the caramelized apples:
- 18
Preheat oven to 400 F.
- 19
Place the apples, melted butter, salt, maple syrup and black pepper in a bowl, and thoroughly combine.
- 20
Place the apples on a heavy-bottomed, nonstick sheet tray and bake for 15 minutes, until the apples are well-caramelized, remove from the oven and carefully turn the apples to caramelize the other size, another 15 minutes.
- 21
Remove from the oven and let cool to room temperature.
- 22
Make the roasted potatoes:
- 23
Preheat oven to 400 F.
- 24
Add the potatoes and cold salted water in a large pot. Place over medium heat, bring to a simmer and simmer gently until fork-tender, 20 minutes.
- 25
Strain and let the potatoes cool. Cut in half and set aside.
- 26
Place the cut potatoes in a mixing bowl and combine with the olive oil, salt and freshly cracked black pepper.
- 27
Lay the cut potatoes, flesh-side down, on a nonstick pan and place in the preheated oven. Roast until nicely browned on the flesh side, roughly 25 minutes.
- 28
Remove from the oven and set aside at room temperature or serve immediately.
- 29
Make the shaved Brussels sprout salad:
- 30
Carefully shave the Brussels sprouts thinly. Season with lemon juice, extra-virgin olive oil, salt and pepper.
- 31
Assemble:
- 32
Preheat oven to 350 F.
- 33
Place the caramelized apples and roasted potatoes on a sheet tray and warm through.
- 34
Slice the pork roast and arrange on the center of the serving plate.
- 35
Arrange the caramelized apples and roasted potatoes around the sliced pork.
- 36
Heat the pan gravy and spoon over the sliced pork.
- 37
Arrange the seasoned Brussels sprout salad over the top of the pork and serve immediately.
Herbed Pork and Apples Recipe
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About this Recipe
Craving the ultimate cozy dinner that’s perfect for chilly evenings or holiday gatherings? This Herbed Pork and Apples Recipe delivers a spectacular feast, combining savory roast pork with the seasonal sweetness of apples, comforting sage-roasted potatoes, and a bright, refreshing shaved Brussels sprouts salad. It’s a complete meal designed to impress, perfect for fall and winter entertaining.
What sets this recipe apart is its thoughtful layering of flavors and textures. The pork roast, whether bone-in or a boneless loin, is destined for succulence, infused with a fragrant brine featuring orange peel, cinnamon sticks, rosemary, sage, thyme, and garlic. This foundational step, alongside a rich herb rub, ensures every bite of pork is deeply flavored and tender. Paired with caramelized Gala apples, the dish strikes a delightful balance between savory and sweet.
You can expect a culinary experience that hits all the right notes: a juicy, aromatic pork roast, meltingly tender and fragrant with fresh herbs like sage, rosemary, and thyme. The apples, softened and infused with maple syrup and butter, offer a sweet counterpoint to the savory meat. Complementing these are small yellow flesh potatoes, roasted to perfection with sage and olive oil, adding an earthy, comforting element. The entire rich tableau is brightened by a crisp, shaved Brussels sprouts salad, dressed simply with lemon and extra-virgin olive oil, providing a refreshing, tangy crunch that cuts through the richness.
For customization, feel free to experiment with the apples; other firm, slightly tart varieties like Honeycrisp or Fuji would work beautifully. If a bone-in pork roast isn't available, a boneless pork loin is a perfectly suitable alternative, though you might adjust cooking times slightly. You can also play with the balance of fresh herbs in the rub, adding more rosemary or thyme to your liking. For the Brussels sprouts, if you don't have a mandoline, simply shave them as thinly as possible with a sharp knife.
This Herbed Pork and Apples Recipe is a truly impressive centerpiece for any fall or winter gathering, be it Thanksgiving, Christmas, or a special Sunday dinner. It’s comfort food elevated, designed for sharing and savoring.