A one-pot meal of pork roast, potatoes, onions, and fennel.
Prep Time7 hourshrs
Cook Time2 hourshrs
Total Time9 hourshrs
Servings: 8servings
Calories: 463kcal
Author: Lucy Brewer
Ingredients
Brine
1cuplight brown sugarfirmly packed
1cupkosher salt
2bay leaves
2tablespoonsminced garlic
1tablespooncoriander seeds
1teaspoonpeppercorns
2cupswater
1half-gallon apple cider
Pork and Vegetables
15-6 lb.pork loin(pork should be tied with kitchen twine)
3lbs.fingerling potatoes
4mediumred onionsquartered
1fennel bulbsliced
2teaspoonsdried thyme
2tablespoonsminced garlic
2tablespoonscoriander seedscrushed
6tablespoonsolive oil
2teaspoonskosher saltdivided
2teaspoonsfreshly ground black pepperdivided
Instructions
Brine
Bring brown sugar, salt, bay leaves, coriander seeds, peppercorns, and 2 cups water to boil in a medium saucepan.
Reduce heat and simmer, stirring frequently, until sugar and salt dissolve, 8-10 minutes. Remove from heat and transfer to a large bowl. Add apple cider and 2 cups of ice. Cool completely.
Place brine and pork in a 2-gallon resealable plastic bag and refrigerate until needed, at least 6 hours. Remove pork from brine, pat dry, and allow to rest at room temperature an hour before cooking.
Pork and Vegetables
Place rack in lower third of oven and preheat oven to 425. In a large roasting pan, toss vegetables with thyme, garlic, salt, pepper, and about 4 tablespoons of olive oil.
Sprinkle 1 teaspoon salt and 1 teaspoon pepper all over pork. Rub crushed coriander seeds all over pork. Heat 1 tablespoon olive oil in a large skillet over medium-heat and sear pork on all sides until browned.
Place pork on top of vegetables in roasting pan, and tuck 6 bay leaves underneath the kitchen twine. Roast for about an hour and a half or until thermometer reads 150. Allow pork to rest on cutting board for at least half an hour before slicing.