citrus brined pork roast with fig mostarda
INGREDIENTS
1/2 Cup salt
1/4 Cup brown sugar
3 garlic clove
2 dried bay leaves
6 peppercorns
1 lemon, halved
1/2 Teaspoon dried fennel seed
1/2 Teaspoon red pepper flakes
1/2 Cup apple juice
1/2 Cup orange juice
1 ice water
5 Pound Pork, Loins
2 Tablespoon extra-virgin olive oil
As Needed salt
As Needed black pepper
2 Tablespoon butter
1 Small shallot, thinly sliced
1/2 Teaspoon garlic, minced
1 Cup Cognac
1 Cup sugar
1 Pint Figs, fresh
1/2 Tablespoon Dijon mustard
To Taste salt
To Taste black pepper
PREPARATION
Steps
1
Make the brine: In a medium stock pot combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved.
2
Pour the mixture over the ice water and transfer to the fridge until completely cool.
3
When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the fridge and brine overnight.
4
Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.
5
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
6
Place the pork roast directly on the grill grate and cook for 20-25 minutes until the exterior is lightly browned and internal temperature reaches 140℉ when and instant read thermometer is inserted into the thickest part of the roast. Let rest 10 minutes before slicing.
7
For the Fig Mostarda: Heat a saute pan over medium heat. Add butter and melt. Add shallot and saute 2 minutes until softened. Add garlic and saute 30 seconds more. Add cognac then sugar and bring to a simmer.
8
Stir in figs and mustard and cook until the mixture is reduced and syrupy, about 20 minutes. Season with salt and pepper to taste and set aside.
9
To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!