Recipe by Chicagoland Chef du Jour
You can't go wrong with a Wolfgang Puck recipe. We have made this for our dinner guests a few times and it is a huge hit. Don't let the brine seasonings scare you. The end result is a delicate tasting pork roast that will thrill you and your guests. Plan ahead, passive work time includes: 5 hours for brining the pork roast.
- 2 quarts water
- 6 bay leaves
- 3⁄4 cup kosher salt
- 2 tablespoons black peppercorns, cracked
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 cups honey
- 1 1⁄2 cups maple syrup, pure is best
- 2 lbs pork loin roast, with ribs attached, one rib per person
- 1⁄4 cup calvados
- 1 cup chicken broth
- 1 cup whipping cream
- 2 tablespoons butter
- 2 golden delicious apples or 2 Red Delicious apples, peeled, cored, cut into 8 wedges
- 1⁄2 lb mushroom, trimmed, sliced
- 1 tablespoon fresh chives, finely chopped
Directions See How It's Made
- Combine the water, bay leaves, salt, crushed 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.
- 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.
- 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.
- 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.
- 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.
- Brining time: 5-8 hours.
- Cooking time: 1 hour or until ideal temperature is reached. See above.
- I would suggest periodically adding water to the bottom of the roasting pan. With the high oven temperature, the drippings tend to burn & set off the smoke detector. If the drippings burn, it's tougher to make the gravy.
- This recipe can easily be made for more people. I would suggest doubling the gravy ingredients if you are serving 6 or more people. One "rib / chop" per person.