Rum-and-cider-brinedPork Sirloin Roast

Falling



The day-time temperature has been in the 70's this fall — right up until a few days ago when it plunged 30 degrees over-night. Colors haven't really started changing yet — because of the warmth, I suppose. But perhaps now we'll see fall. Although New England is certainly the most beautiful place in the country for leaf peeping, East Tennessee does pretty well — and for that matter when the aspens turn gold on California's mountain sides it's pretty stunning.

At any rate, I woke up to a cold house Saturday morning and didn't want to get out of my warm bed. So I put off getting up for a few minutes and gave some thought to supper. The first thing that popped into my mind was roast pork. To me fall means pork — and it also means apples and it just so happens that apples and pork go together beautifully, but what to do?

I woke up to a cold house Saturday morning and didn't want to get out of my warm bed.

I let my mind free associate and settled on cider (hard or soft... soft) with rum and juniper berries. A brine not a marinade so the salt would draw the flavors fairly deeply into the meat. However, choosing to use a brine meant it would be too salty to use as a sauce — but there was no reason not make a separate pan sauce using rum and cider — and toss in some sautéed apples as well.

I've done something similar, but without brining, without juniper, and using Calvados instead of rum. I made a grocery run and came home to make up the brine. I'd already decided it needed 24 hours of brining so I'd have it for supper Sunday night instead of that night. The longer I cook the more I learn that patience is a key technique and I've found that most of my meals fall into two categories: they are either quick and simple or slow. I cook fewer and fewer dishes that fall in between.

I don’t mind letting a roast brine for 24 hours, and I don't mind slow-roasting it for a couple of hours so it arrives on the table perfectly cooked throughout.

Rum-and-cider-brined Pork Sirloin Roast
Serves 4.

Brine:
1 1/2 c dark rum
1 1/2 c apple cider
1/4 c kosher salt
12 juniper berries — coarsely crushed
2 sprigs fresh rosemary
12 pepper corns — coarsely crushed
2 lg garlic cloves &mdash: smashed
Roast:
2 1/2 lb pork sirloin roast
2 tbsp vegetable oil
Sauce:
1 1/2 tbsp butter
1 apple — peeled, cored, and cut into 1/2" cubes
2 tbsp finely minced onion
1/2 c dark rum
1/2 c apple cider
Salt and pepper

Brine:
Combine all ingredients in a small sauce pan. Place over medium-high heat, bring to a simmer, and cook until salt is dissolved.

Cool brine to room temperature. Put the roast in a gallon zippered plastic bag, add brine, evacuate most of the air, and refrigerate for 18 - 24 hours — turning three or four time while brining to distribute the brine.

Roast:
Heat oven to 250F.

Rinse roast and pat dry with a lint-free kitchen towel. Discard brine.

Heat oil in a heavy, oven-proof skillet over medium-high heat. Add roast and brown well on 3 sides — about 3 minutes per side. When you flip the forth side down, place the skillet in the center of the oven.

Cook roast to 140 - 145F at its center according to an instant-read thermometer. Remove from oven, place on a cutting board, and tent with foil.

Sauce:
Unfortunately the fond that accumulates in the bottom of the skillet is a bit too salty to use in a sauce, so use another skillet.

Heat skillet over medium heat. Add butter and swirl to melt. Add apples in a single layer and lightly brown. Flip and brown other side. Add minced onion and cook 1 minute longer.

Add rum and reduce by half. Add cider and reduce by half. Taste and season with salt and pepper (light on the salt).

Serve.

Try this pork roast with...
Roasted Rutabaga
Glazed Carrots with Mint and Lemon
Italian Sausage Pilaf

Technorati: Food | recipe | kevin d weeks | seriously good | main dish | pork | apples