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Cider-Brined Roast Pork With Sweet Potatoes and Apples

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“In 'Winter Gatherings' by Rick Rodgers”
3hrs 35mins

Ingredients Nutrition


  1. To make the brine, about 8 hours before roasting the pork, bring the cider, salt, brown sugar, rosemary, sage, thyme, fennel seed, peppercorns, and bay leaves to a simmer in a medium nonreactive saucepan over medium heat, stirring often to dissolve the salt.
  2. Transfer to a large deep bowl and let cool until tepid.
  3. Add the ice water and stir well.
  4. Add the pork to the brine; cover and refrigerate, turning pork occasionally in the brine, for at least 4 hours and up to 6 hours, but no longer.
  5. Position a rack in the center of the oven and preheat to 450°.
  6. Drain the pork and pat it dry with paper towels.
  7. Place the pork in a roasting pan, meaty side up.
  8. Roast for 45 minutes.
  9. Toss the sweet potatoes and apples together with the vegetable oil in a large bowl.
  10. Season with salt and pepper.
  11. Spread around the pork and stir with the juices in the pan to coat.
  12. Continue roasting until an instant-read thermometer inserted in the center of the roast reads 140°, about 40 more minutes.
  13. Transfer the pork to a platter and tend it with foil.
  14. Let stand for 10-20 minutes while roasting the sweet potatoes and apples.
  15. Stir the sweet potatoes and apples and continue roasting until they are tender, about 10 minutes.
  16. Using a slotted spoon, transfer them to a serving bowl, sprinkle with the rosemary, and toss gently.
  17. Scatter around the pork on the platter and cover again with foil to keep warm while making the sauce.
  18. Leaving any browned bits in the pan, pour out the fat.
  19. Place the pan over medium heat.
  20. Add the butter and let melt.
  21. Whisk in the flour and let bubble until very lightly browned, about 2 minutes.
  22. Whisk in the cider, then the stock, and bring to a simmer.
  23. Reduce the heat to med-low and simmer until thickened and not taste of raw flour remains, about 3 minutes.
  24. Season with salt and pepper to taste.
  25. Pour into a sauceboat.
  26. Carve the roast and serve hot with the sweet potatoes and apples, and the sauce on the side.

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