citrus brined pork roast with fig mostarda
1/2 Cup salt
1/4 Cup brown sugar
3 garlic clove
2 dried bay leaves
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
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.
Pour the mixture over the ice water and transfer to the fridge until completely cool.
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.
Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
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.
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.
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.
To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!