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Citrus Brined Pork Roast with Fig Mostarda

Traeger Kitchen


Citrus Brined Pork Roast with Fig Mostarda

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort
Level of Effort Icon

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difficulty
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Pellets

Apple

An aromatic brine gives this roast a citrus kick. Topped with a sweet fig mostarda and roasted over sweet applewood, this elevated take on pork is a surefire crowd pleaser.

Ingredients

How many people are you serving?

6

    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.
      Grill Icon
      Grill450˚
    • 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.
      Grill Icon
      Grill450˚
      Probe Icon
      Probe140˚
    • 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!

    Cooking Notes

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