Roasted Pork Loin with Maple-Mustard Crust

Roasted Pork Loin with Maple-Mustard Crust
Photo by Scott Phillips


  • ¾ cup kosher salt
  • ¾ tsp. freshly ground black pepper; more to taste
  • 1 Granny Smith apple, peeled, cored, and cut into ½-inch pieces
  • One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat
  • ¼ cup maple syrup
  • 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  • ½ tsp. kosher salt
  • + 7 more ingredients
    • 2 tsp. chopped fresh thyme
    • 2 cloves garlic, smashed
    • 3 sprigs fresh thyme
    • 8 cups cold apple cider or juice
    • ¼ cup light brown sugar
    • 3 Tbs. whole-grain Dijon mustard
    • 1 Tbs. olive oil

Combine 2 cups of the apple cider or juice with the salt, brown sugar, garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the remaining apple cider or juice and cool to room temperature. Transfer to a lar...

View full recipe at Fine Cooking


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