Herbed Pork and Apples Recipe

Make the pork brine:

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.

Remove from the stovetop, add the salt and sugar, let cool to room temperature and strain all the liquid, discarding the herbs and spices.

Place the pork roast or boneless pork loin in a deep pan and pour the strained, room temperature brine over the pork to cover.

Transfer to the pork to the refrigerator for 1 hour.

Remove from the brine and place on a tray lined with paper towels, cover and place in the refrigerator until ready to cook.

Make the herb-roasted pork:

Preheat oven to 325 F.

Remove the pork from the refrigerator and season with kosher salt and black pepper, and rub all the fresh herbs liberally over the pork.

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).

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.

Set the pan aside with the pork roast drippings to prepare the pan gravy.

Make the sage mustard pan gravy:

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.

Carefully add the white wine, reduce until absorbed, then add the chicken stock and reduce to 1/3 in volume.

Strain through a fine-mesh strainer and place in a small saucepan, add the grain mustard and thoroughly combine.

Make the caramelized apples:

Preheat oven to 400 F.

Place the apples, melted butter, salt, maple syrup and black pepper in a bowl, and thoroughly combine.

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.

Remove from the oven and let cool to room temperature.

Make the roasted potatoes:

Preheat oven to 400 F.

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.

Strain and let the potatoes cool. Cut in half and set aside.

Place the cut potatoes in a mixing bowl and combine with the olive oil, salt and freshly cracked black pepper.

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.

Remove from the oven and set aside at room temperature or serve immediately.

Make the shaved Brussels sprout salad:

Carefully shave the Brussels sprouts thinly. Season with lemon juice, extra-virgin olive oil, salt and pepper.

Assemble:

Preheat oven to 350 F.

Place the caramelized apples and roasted potatoes on a sheet tray and warm through.

Slice the pork roast and arrange on the center of the serving plate.

Arrange the caramelized apples and roasted potatoes around the sliced pork.

Heat the pan gravy and spoon over the sliced pork.

Arrange the seasoned Brussels sprout salad over the top of the pork and serve immediately.