Rôti de porc avec sauce aux pommes

Source: http://www.foodnetwork.com/recipes/tyler-florence/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe/index.html


  • 1 center-cut bone-in pork roast, about 5 pounds
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 bunch fresh thyme, divided
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 carrots, peeled
  • 1 head garlic, split
  • 1 onion, halved
  • 2 shallots, halved
  • 2 cups apple juice


  1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat.
  2. Remove pork from the brine and dry thoroughly with paper towels.
  3. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher’s twine to help hold the shape.
  4. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes.
  5. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
  6. Remove the pork to a cutting board and let it rest while preparing the pan sauce.
  7. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
  8. Cut the twine and carve the roast. Drizzle sauce over meat before serving.

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