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.
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
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
As Needed salt
As Needed 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
To Taste salt
To Taste black pepper