4 pound Pork Loin (bone in)
Lightly score the fat on the Ham in a 1-inch cross-hatch.
3/4 cup Kosher Salt
4 cups Packed Light Brown Sugar
4 cups Very Hot Water
1/4 cup Fennel Seeds
1/2 cup Black Peppercorns
Combine the Salt and Sugar with 4 cups water in a sauce pot and bring to a boil. Cook until Sugar and Salt has dissolved completely. Remove from heat and stir in the Fennel Seeds and Peppercorns and transfer to a roasting pan or large container that can hold Brine and Pork Loin in the fridge.
8 cups Ice Water
scored Pork Loin
Add 8 cups of Ice or cold water to the hot liquid and allow to cool completely. Once cooled, add the Pork Loin and place in the fridge to Brine for up to 24 hours.
Preheat oven to 375°F.
3/4 cup Fresh Sage Leaves
8 Garlic Cloves
1/4 tablespoon Fennel Pollen
2 tablespoons Kosher Salt
2 tablespoons Olive Oil
1/3 cup Packed Light Brown Sugar
1/4 cup Kosher Salt
Combine the rub ingredients in a food processor and pulse until mostly smooth.
brined Pork Loin
Rub from Step 5
Remove the Pork Loin from the Brine and pat dry. Spread the rub on all sides of the Loin and allow to sit for 30 minutes before roasting to come up to room temperature.
Place the Loin on a rack in a roasting pan lined with foil and cook for 40 minutes.
Brush the Loin generously with the glaze and place back in the oven. Baste once more with the glaze after another 10 minutes then allow to cook until the internal temperature reaches 145°F, up to an hour and a half of total cooking time. If the Loin takes on too much color before its done cooking, gently tent with foil and place back in the oven to finish.
Tigelle Bread (to serve)
Fresh Honey Mustard
Jam (such as currant; to Serve)
Remove the Loin from the oven and baste once more with the glaze and allow the Loin to rest for 15 minutes. Thinly slice and serving on a Tigelle or similar roll with fresh Honey Mustard.
3/4 cup Apple Cider Vinegar
1/3 cup Apricot Jam
1 tablespoon Coleman's Dry Mustard
1 tablespoon Fennel Seeds
For Glaze: Combine the ingredients in a sauce pot and heat over medium, stirring occasionally, until the liquid is reduced by half and syrupy. Transfer to a bowl and allow to rest until ready to use.
2/3 cup Ground Yellow Mustard Seeds
1/2 cup Apple Cider Vinegar
1/3 cup Honey
1/2 teaspoon Kosher Salt
For Fresh Honey Mustard: Combine the ingredients in a sauce pot and heat, stirring occasionally, for 4-5 minutes or until thick. Remove from heat and transfer to a jar or airtight container. This can be made a few days in advance.
1. If loin takes on too much color before done, tent with foil to finish cooking.
2. Bone-in pork loin is great for this recipe. Less then half of the cooking time and twice the deliciousness.
3. There is not very much fat on a bone-in loin, but leave on what fat there is.
4. Give it a gentle scoring with a knife to allow flavors from the rub to seep into the loin.
5. Important to rub the underside of a bone in roast to allow the flavors to seep thru into the meat.
6. Allow the roast to rest for at least half an hour, which will keep the juices inside.