{"id":656,"date":"2012-01-02T17:03:12","date_gmt":"2012-01-02T22:03:12","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=656"},"modified":"2012-01-02T17:05:02","modified_gmt":"2012-01-02T22:05:02","slug":"roti-de-porc-avec-sauce-aux-pommes-2","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=656","title":{"rendered":"R\u00f4ti de porc avec sauce aux pommes"},"content":{"rendered":"<p><strong>Source:<\/strong> http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe\/index.html<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 center-cut bone-in pork roast, about 5 pounds<\/li>\n<li>1 gallon water<\/li>\n<li>1 cup kosher salt<\/li>\n<li>1 cup brown sugar<\/li>\n<li>1 tablespoon whole <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/peppercorn\/index.html\">peppercorns<\/a><\/li>\n<li>1 bunch fresh thyme, divided<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li><a href=\"http:\/\/www.foodterms.com\/encyclopedia\/olive-oil\/index.html\">Olive oil<\/a><\/li>\n<li>4 carrots, peeled<\/li>\n<li>1 head garlic, split<\/li>\n<li>1 onion, halved<\/li>\n<li><del>2 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/shallot\/index.html\">shallots<\/a>, halved<\/del><\/li>\n<li>2 cups apple juice<\/li>\n<\/ul>\n<div>\n<h2>Directions<\/h2>\n<\/div>\n<ol>\n<li>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 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/sugar\/index.html\">brown sugar<\/a>. 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.<\/li>\n<li>Remove pork from the brine and dry thoroughly with paper towels.<\/li>\n<li>Preheat oven to 400 degrees F. <del>Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher&#8217;s twine to help hold the shape.<\/del><\/li>\n<li>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.<\/li>\n<li>To flavor the pork <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/drippings\/index.html\">drippings<\/a>, scatter carrots, garlic, onion, <del>shallots<\/del> and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/meat-thermometer\/index.html\">meat thermometer<\/a> inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.<\/li>\n<li>Remove the pork to a cutting board and let it rest while preparing the pan sauce.<\/li>\n<li>Discard the <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/aromatic\/index.html\">aromatic<\/a> vegetables from the roasting pan, set pan on 2 burners over medium heat. <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/deglaze\/index.html\">Deglaze<\/a> with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper;<del> whisk in butter to smooth out.<\/del><\/li>\n<li><del>Cut the twine and<\/del> carve the roast. Drizzle sauce over meat before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe\/index.html Ingredients 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 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=656\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-656","post","type-post","status-publish","format-standard","hentry","category-porc"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=656"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":659,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/656\/revisions\/659"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}