Preheat oven to 375.
4 1/2 pounds pork roast, bone-in, tied with netting
1 white onion, sliced
1 qt water
1/2 c salt
1 tsp black pepper
Mix together water, salt and pepper. Using an injector (available at BBQ supply stores), inject pork roast with brine in several places. Let sit until it comes to room temperature. Rub with mustard and herbs mixture.
Rub for Pork Roast
1/2 c Dijon mustard
1/4 tsp allspice
3 cloves finely-chopped mashed fresh garlic
1 tsp Two Spicy Ladies Bay Seasoning
1 tbs fresh chopped rosemary
1/2 tbs Herbs de Provence
1/2 tbs sea salt
1 tbs black pepper
1/4 c Snow’s Citrus Court Grilling Sauce
Mix all ingredients together. Set aside 1 tbs rub mixture for apple garnish.
Place roast in cast iron roasting pan. Surround roast with onion slices.
Roast 1 hour, 20 minutes or until internal temperature reaches 140.
1 tbs olive oil (we suggest Monte Vista Ranch Organic EVOO)
8 Gala apples, peeled and thinly sliced
1 large white onion, thinly sliced
1/4 c brandy
1 1/4 c chicken stock
1/4 tsp allspice
1/4 tsp cayenne pepper
1 tsp finely-chopped mashed fresh garlic
1/3 c maple syrup
1 tbs rub for pork roast
Place olive oil in cast iron pan and lightly saute apples over low to medium heat, covered, for 20 minutes.
Once the pork roast is done, let rest on cutting board 10-15 minutes before slicing. In the meantime, use the cast iron roasting pan to finish the apple garnish. Add onions and apples. Add brandy, 3/4 c chicken stock, allspice, cayenne pepper, garlic, maple syrup and pork roast rub.
As the sauce is reducing, add 1/4 c chicken stock and continue to heat. Add another 1/4 c chicken stock and continue cooking until reduced to desired consistency.
Places roast slices on warm platter for serving and garnish with apples.
Serve with Dono dal Cielo 2006 Zinfandel.
From Placer County Real Food from Farmers’ Markets by Joanne Neft with Laura Kenny.