Buzz
Photo by Victor ProtasioWhether it’s a holiday gathering or a cozy evening with friends, a special roast deserves a special recipe. This apple brandy pork roast is the one to try. It’s tender, juicy, and paired with apples and parsnips that absorb the savory flavors of the roast and practically melt in your mouth.
A dry brine seasoned with black pepper, fennel seeds, and garlic powder ensures the pork stays moist, while a glaze of maple syrup and apple brandy keeps infusing flavors as it cooks. Pair this elegant main dish with broccolini and a rich mushroom gratin.
To grind fennel seeds into powder, use a mortar and pestle or a spice grinder. A manual spice grinder is also a great option for small batches, and any leftover ground fennel can be stored for later use.
Ingredients List
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1 1/2 tsp freshly ground black pepper
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1 1/2 tsp ground fennel seeds
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1 tsp garlic powder
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1 Tbsp plus 1 tsp kosher salt, divided
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3 1/2-lb center-cut pork loin roast, trimmed
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2 Tbsp pure maple syrup
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1 1/2 tsp Dijon mustard
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3/4 cup apple brandy (such as Calvados), divided
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4 Tbsp olive oil, divided
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3 medium parsnips, peeled and cut diagonally into 2-inch pieces (about 2 1/2 cups)
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3/4 cup chicken stock, divided
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5 sprigs thyme, plus extra for garnish
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1/4 cup (1/2 stick) unsalted butter, cubed, divided
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1 Tbsp apple cider vinegar
Cooking Instructions
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Combine pepper, fennel seeds, garlic powder, and 1 tablespoon of salt in a small bowl.
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Pat pork dry with paper towels. Place pork on a wire rack set inside a baking sheet and season with salt mixture. Optionally, tie pork with kitchen twine to secure its shape. Refrigerate, uncovered, for 12 to 24 hours. Let pork rest outside the fridge for 45 minutes before cooking.
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Preheat oven to 450°F. Whisk together maple syrup, mustard, 1/4 cup of brandy, and 1/4 teaspoon of salt in a bowl.
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Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the pork and cook undisturbed for 4-5 minutes until browned. Turn the pork and repeat on all sides, cooking for about 12 minutes. Sear the ends for 30 seconds each. Add parsnips and apples around the pork. Pour in 1/2 cup stock and remaining brandy. Scatter thyme sprigs, half the butter, and 1/4 teaspoon salt over the vegetables. Brush the pork with half of the syrup mixture.
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Roast the pork until a meat thermometer reads 130°F (temperature will rise as it rests), about 35 minutes. Brush the pork with the remaining syrup mixture halfway through cooking and gently stir the parsnips and apples.
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Transfer the pork to a cutting board or platter and let rest for 15 minutes. Stir vinegar, remaining butter, and remaining salt into the vegetables in the skillet. Swirl and stir the sauce until smooth, about 1 minute. Slice the pork into 1/4-to-1/2-inch-thick slices. Serve with parsnips, apples, and sauce. Garnish with extra thyme sprigs.
Nutrition Information (per serving)
| 592 | Calories |
| 31g | Fat |
| 11g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 592 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 10g | 51% |
| Cholesterol 175mg | 58% |
| Sodium 627mg | 27% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 5g | |
| Protein 54g | 108% |
| Vitamin C 6mg | 6% |
| Calcium 45mg | 3% |
| Iron 2mg | 10% |
| Potassium 887mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
