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"I'm so excited to share this meal with you," says Rach. "It's so beautiful and so easy. The only trick is to start it a day before you're going to serve it." You need to dry brine the pork loin roast, uncovered, in the lowest part of the fridge for 24 hours, which will season it and make it super moist. The roasted meat, apples and pears are delicious with just the pan juices, but if you're a gravy lover, Rach recommends not skipping that part of the recipe. The flavors really amplify and complement each other. For a side dish, she likes Stuffed Pumpkin with Spiced Fruit and Nut Rice, but feel free to serve whatever you prefer.
Consider kicking off the menu with John's Apple Champagne Cocktail and finishing with Dark Chocolate-Pistachio Shortbread Cookies, which are also great for gifting during the holidays.
Ingredients
- About 3 ½ pound center-cut pork loin roast with thin fat cap
- Kitchen twine
For the Dry Brine:
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper
- 2 teaspoons each dried rosemary, sage and thyme, fennel seeds and/or pollen
To Prepare Roast:
- 4 crisp apples, cored and sliced into wedges ¾-1 inch thick
- 4 firm pears, yellow-orange skins or golden, sliced the same as apples
- 2 medium onions, peeled and root attached, sliced the same as apples and pears
- Salt and pepper
- About ½ cup Calvados or apple brandy
- 1 cup stock or brodo
- EVOO non-aerosol spray or for drizzling
For the Gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- Salt and white pepper or fine black pepper
- 3 cups chicken brodo or stock
- ½ cup heavy cream
- 1 egg yolk, tempered with gravy and returned to pot (see Preparation), optional
- 1 tablespoon Dijon mustard, optional
Yield
Serves: 6
Preparation
Tie the pork tightly with twine at ¾- to 1-inch intervals to make the roll as perfectly round as possible.
Combine the dry brine ingredients, rub evenly over the entire roast and leave uncovered in refrigerator 24 hours on lowest rack.
Take the pork out of the refrigerator 30 to 45 minutes before roasting.
Preheat oven to 425°F, with rack at center.
Fill a roasting pan with apples, pears and onions and season with a little salt and pepper. Pour the Calvados and stock over the apples, pears and onions.
Place a rack over the top and set the pork roast on it. Coat lightly with EVOO spray and place in oven.
Roast pork 30 minutes at 425°F, then reduce heat to 325°F and roast to 140°F, about 45 minutes more. Remove and let stand 15 to 20 minutes before carving.
If making gravy, melt butter in a saucepan over medium heat, whisk in flour, then add salt and pepper. Whisk in stock and bring to a boil to thicken enough to coat a spoon. Add cream and temper an egg yolk (if using) by whisking together yolk and a ladle of gravy, then adding yolk mixture back to sauce. Whisk in Dijon mustard (if using).
Remove strings from the pork roast and thinly slice. Serve with roasted fruit and onions and top with pan juices or gravy.