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Roast Pork Normandy

Source of Recipe

Wolfgang Puck


Recipe Introduction

This is OUT OF THIS WORLD!

List of Ingredients

Preparation time: 25 minutes

Brining time: 5 hours
Cooking time: 1 hour, 20 minutes
Yield: 4 servings


Brine:
2 quarts water
6 bay leaves
3/4 cup kosher salt
2 tablespoons cracked black peppercorns
1 1/2 teaspoons each: ground cloves, ground ginger
1 1/2 cups each: honey, maple syrup

Pork, apples and sauce:
2 pounds pork loin roast, with ribs attached
1/4 cup Calvados
1 cup each: chicken broth, whipping cream
2 tablespoons butter
2 Golden or Red Delicious apples, peeled, cored, cut into 8 wedges 1/2 pound mushrooms, trimmed, sliced
1 tablespoon finely chopped fresh chives





Recipe


1. Combine the water, bay leaves, salt, peppercorns, cloves and ginger in a Dutch oven; heat to a boil over medium-high heat. Lower the heat to a simmer; stir in the honey and maple syrup. Remove from heat; set aside to cool to room temperature, about 45 minutes. Add the pork to the brine; place a clean, heavy container or kitchen weight on the pork to keep it submerged. Cover the pan; refrigerate 5-8 hours.

2. Heat the oven to 450 degrees; transfer the roast from the brine to a roasting rack in a roasting pan; roast until cooked through but still slightly pink inside or until an instant-read thermometer inserted into the center of the roast reads 150 degrees, 50-60 minutes. Transfer the roast to a carving board; cover with foil to keep it warm.

3. Remove the rack from the pan; pour off excess fat. Place the pan over medium heat. Add the Calvados; cook, stirring and scraping, 1 minute. Stir in the broth; cook, stirring, 2 minutes. Stir in the cream. Raise heat to medium-high; heat to a boil. Cook, stirring often, until the sauce is slightly thickened, about 10 minutes. Pour through a fine-meshed strainer into a bowl. Cover; keep warm.

4. Meanwhile, melt 1 tablespoon of the butter in a large skillet; add the apple wedges. Cook, stirring occasionally, until tender and golden brown, 7-10 minutes; remove to a bowl. Add the remaining 1 tablespoon of the butter to the skillet; add the mushrooms. Cook, stirring, until beginning to brown, about 4 minutes. Stir the mushrooms into the strained sauce; adjust the seasonings, if needed.

5. Slice the roast into 1/2-inch thick pieces; spoon the sauce onto serving plates. Arrange the meat slices, overlapping, on top of the sauce; garnish with apples. Sprinkle with chives.

Nutrition information per serving:

591 calories, 66% of calories from fat, 43 g fat, 23 g saturated fat, 191 mg cholesterol, 20 g carbohydrates, 32 g protein, 730 mg sodium, 1 g fiber

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