Roasted Pork Loin with Maple Mustard Crust

I like roast dinners but most cuts of beef are far too big for a small family (unless you live near a butcher) and pork is such a versatile meat to serve as a base for future meals. Left over pork can be used in stews, pasta and salads. Sometimes, though, pork can be a bit on the dry side due to the fact that today's pork is bred to be lean. This recipe calls for marinating the pork first which will add moisture as well as giving flavor to the pork. It's now maple syrup season in Canada and a maple syrup festival is something not to be missed! Did you know that Canada produces about 85 per cent of the world’s maple syrup and exports to more than 40 countries? The largest number of producers of maple syrup is mostly in Quebec with the rest in Ontario, New Brunswick and Nova Scotia. The main syrup producing trees are sugar maples, red maples and silver maples. Click on the blue highlighted province for more information on the different locations for maple syrup festivals: Ontario, Quebec, Nova Scotia and New Brunswick. The maple syrup available in Bangkok is from Turkey Hill which is from Quebec.

Serves 4
recipe from Fine Cooking

For the Brine
8 cups cold apple cider or juice
3/4 cup coarse salt
1/4 cup light brown sugar
2 garlic cloves, smashed
3 sprigs of fresh thyme
4lb boneless pork loin roast

For the Roast
1/4 cup maple syrup
3 tablespoons whole grain mustard
2 teaspoon chopped fresh thyme
3/4 teaspoon freshly ground black pepper
1 large fennel bulb, quartered and thinly sliced
1 Granny Smith apple, peeled, cored and cut into 1/2 inch pieces
1 tablespoon olive oil
1/2 teaspoon salt

For the brine, combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic thyme in pot and bring to a boil over high heat. Stir so that the sugar and salt dissolve (3 minutes or so). Add the remaining apple cider or juice and cool to room temperature. Transfer to a large container, add the pork, cover and refrigerate for at least 8 hours.

Roast the Pork: Position rack in the center of the oven and preheat the oven to 220c (450f). In a small bowl, mix the maple syrup, mustard, thyme and pepper. Drain the pork and pat dry with paper towel. Brush pork all over with the mustard mixture.

In a medium bowl toss the fennel and apple with the oil, salt and a few generous grinds of black pepper. Scatter the mixture over the bottom of a large roasting pan. Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust starts to brown (about 15 minutes). Reduce temperature to 180c (350f) and continue cooking until thermometer inserted into the thickest park of the loin reaches 145f, 30-50 minutes more. Remove from oven and let rest for 10 minutes and then slice the pork to desired thickness. Serve, topped with the fennel, apple and juices.

The Culinary Chase's Note: I have always loved the combination of apples and pork and now with the addition of roasted fennel, this adds even more delicious flavors. This pork loin ended up giving us 3 meals which is excellent value for money.