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5 from 1 vote

The Lost Boys' Roast Pork with 'Mammee Apples'

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Brining Time 6 hours
Servings 6 servings

Ingredients

Spiced Brine

  • 3 L water divided
  • 1 cup kosher salt
  • ½ cup brown sugar packed
  • 6-8 whole peppercorns
  • 3-4 bay leaves
  • 8-10 whole cloves
  • 2 star anise
  • 1 cinnamon stick

Roast Pork with 'Mammee Apples'

  • 3 - 3½ lb pork rib roast
  • 1 tsp kosher salt
  • ½ tsp dried thyme leaves
  • ½ tsp allspice
  • ¼ tsp garlic powder
  • ⅛ tsp pepper
  • 3 tbsp olive oil divided
  • 1 onion sliced
  • 2 apples sliced
  • ¾ cup dried apricots
  • 1 ½ cups chicken broth divided

'Mammee Apple' Apricot Glaze

  • 2 tbsp butter
  • ½ cup apricot jam
  • 1 tbsp apple cider vinegar
  • ½ tsp kosher salt
  • pinch allspice

Instructions

Brine the Pork

  • In a saucepan combine 1 L of water with the kosher salt, brown sugar, bay leaves, peppercorns, cloves, star anise, and cinnamon stick. Heat over medium high until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Allow the brine to cool before using.
  • Tie the pork roast with twine to keep it in a compact shape. Place the pork in a deep container. Cover with the cooled brine and refrigerate for at least 6 hours or for up to 24 hours.

Roast the Pork

  • Preheat the oven to 400°F. In a small bowl stir together the kosher salt, dried thyme, allspice, garlic powder, and pepper. Remove the pork rib roast from the brine and pat dry. Rub the pork with 1 tablespoon olive oil and the spice mixture.
  • Heat the remaining olive oil in a wide skillet or braiser over medium high heat. Add the pork roast and sear on all sides until golden brown. Remove from the heat. Set the pork aside.
  • In the braiser or a roasting pan, scatter the sliced onions, apples, and dried apricots. Nestle the pork roast on top of the fruit. Pour 1 cup chicken broth in the pan and then place the pork in the oven to roast.
  • In a small saucepan melt the butter over medium high heat. Add the apricot jam, apple cider vinegar, kosher salt and allspice. Heat until the jam is melted. Whisk together and then remove from the heat.

Glaze the Pork

  • Continue roasting the pork until it reaches an internal temperature around 130°F. Remove the pork from the oven and brush generously with the apricot glaze. Continue roasting, brushing with the glaze once or twice more, until the pork reaches a final internal temperature of 150°F. Be sure to reserve 2 to 3 tablespoons of the glaze for the sauce.
  • Remove the pork roast with apricot glaze to a plate and tent loosely with foil. Place the braiser or roasting pan on the stove over medium heat. Add the remaining chicken broth along with the reserved apricot glaze. Bring to a simmer and allow the pan juices to boil and reduce. Taste and season with kosher salt as needed. Once the sauce has reduced and thickened slightly, remove from the heat.
  • Slice the pork and arrange on a serving platter. Spoon the fruit and pan sauce over the pork to serve and enjoy!