Tasteful Tidbits
Master Chef Recipe: Cider-Brined Roasted Pork Loin with Grainy Mustard Pan Gravy
Created by Chef Dale Miller, Certified Master Chef
Cider Brine
Ingredients:
- 12 Qts. water
- 3/4 c. sugar
- 1/3 c. salt
- 2 Tbsp. garlic, minced
- In a sachet bag place: 1 Tbsp. mustard seed, 2 Tbsp. pickling spice
- 1 Qt. apple cider, cold
Method:
- Bring water, sugar, salt, garlic, and sachet bag to a boil.
- Add the cold apple cider and chill the brine thoroughly.
- Place pork loin in a stainless steel pan or plastic tub and cover with brine for at least 12 hours.
Roasted Pork Loin and Grainy Mustard Pan Gravy
Ingredients:
- 4 lbs. pork loin, boneless, brine
- 2/3 c. Pomace olive oil
- Salt and pepper for seasoning
- 1/2 c. carrots, medium dice
- 1/2 c. celery, medium dice
- 1/2 c. onion, medium dice
- 3 garlic cloves, lightly crushed
- Flour, as needed
- 1/2 c. Sherry
- 1 Qt. pork stock or chicken stock
- 2 thyme sprig
- 1 rosemary sprig
- 1/4 c. whole grain mustard
Method:
Pre-heat the oven to 350 degrees.
- Season pork loin with salt and pepper. Heat the olive oil in a large pan and sear the pork loin on all sides.
- Pour off oil and place the carrots, celery, onions, and garlic in the pan.
- Place pork roast in the oven and bring to 160 degrees. Remove from the oven and let rest.
- Place pan on the stove top and add enough flour to make a soft roux.
- Add the sherry, pork stock, and herb sprigs. Whisk for several minutes being sure to get the lumps out and simmer until the sauce has the proper consistency.
- Strain the sauce through a fine strainer and add the mustard. Adjust the seasoning and hold until needed.
- Serve with Autumn Stuffing with Butternut Squash, Pancetta, Cranberry, and Monterey Jack Cheese.
Plate. Serve. Share. With COVALEY Serving Utensils.
Serves 8 -10.
Happy Holidays!
Join our email list and stay up to date on offers, new recipes, kitchen tips, and more.
