Apple and Mustard-Glazed Pork Loin Roast
A bone-in pork loin roast is the porcine equivalent of prime rib—very impressive when presented whole to the table. Ask your butcher to “french” the bones (clean them of meat and gristle) and remove the chine bone for easier carving. Roasted apples, potatoes, or onions make nice sides. Please note: If substituting table salt for kosher salt, use half the amount.
- For the brine and the roast:
- 3/4 cup kosher salt
- 3/4 cup brown sugar
- 1 quart water
- 1 quart apple cider or juice
- 3 cloves garlic, smashed
- 2 bay leaves, coarsely crumbled
- One 4- to 5-pound bone-in pork loin roast (6 bones), bones frenched, chine bone removed
- Coarsely ground black pepper
- For the glaze:
- 2 cups apple cider or juice
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons coarse-ground mustard
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 tablespoon applejack or other apple-flavored liqueur (optional)
- 2 teaspoons molasses
Make the brine: In a large mixing bowl, combine the salt, brown sugar, water, and apple cider and stir until the salt and sugar crystals dissolve. Stir in the garlic and bay leaves.
Put the roast in a large sturdy resealable plastic bag and pour the brine over the meat. Seal, return to the bowl (to prevent leakage), and refrigerate for at least 8 hours or overnight.
Remove the roast from the brine and pat dry with paper towels. (Discard brine.) Tie the roast between each bone with kitchen twine. Season generously with pepper. (Don’t forget the ends.) Place on a rack, fat side up, in a shallow roasting pan. Wrap the bones with foil to prevent them from overbrowning.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Make the glaze: In a small saucepan, bring the 2 cups of apple cider and the rosemary to a boil over medium-high heat and reduce by half. Whisk in the mustards, honey, applejack, if using, and the molasses. Keep warm.
Put the roasting pan on the grill grate and roast the meat for 1 hour. Brush with the glaze. Continue to roast until the internal temperature of the meat reaches 145 degrees, another 45 minutes to 1 hour, brushing once more with the glaze. Let the meat rest for 20 minutes. Remove the foil from the ends of the bones, then snip and remove the kitchen twine. Brush with the remaining glaze before slicing into individual chops.