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

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

Units of Measurement:

main
  • 1/2 Cup salt

  • 1/4 Cup brown sugar

  • 3 garlic clove

  • 2 dried bay leaves

  • 6 peppercorns

  • 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

  • salt

  • black pepper

  • 2 Tablespoon butter

  • 1 Small shallot, thinly sliced

  • 1/2 Teaspoon garlic, minced

  • 1 Cup Cognac

  • 1 Cup sugar

  • 10 Ounce Figs, fresh

  • 1/2 Tablespoon Dijon mustard

  • salt

  • black pepper

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.
    Ingredients
    • 1/2 Cup salt

    • 1/4 Cup brown sugar

    • 3 garlic clove

    • 2 dried bay leaves

    • 6 peppercorns

    • 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

  • 2

    Pour the mixture over the ice water and transfer to the fridge until completely cool.
    Ingredients
    • 1 ice water

  • 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.
    Ingredients
    • 5 Pound Pork, Loins

  • 4

    Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.
    Ingredients
    • 2 Tablespoon extra-virgin olive oil

    • As Needed salt

    • As Needed black pepper

  • 5

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 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 ˚F
    Probe Icon
    Probe140 ˚F
  • 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.
    Ingredients
    • 2 Tablespoon butter

    • 1 Small shallot, thinly sliced

    • 1/2 Teaspoon garlic, minced

    • 1 Cup Cognac

    • 1 Cup sugar

  • 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.
    Ingredients
    • 10 Ounce Figs, fresh

    • 1/2 Tablespoon Dijon mustard

    • To Taste salt

    • To Taste black pepper

  • 9

    To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!

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