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Ингредиенты
- 1 x center-cut bone-in pork roast - (abt 5 lbs)
- 1 gal water
- 1 c. kosher salt
- 1 c. brown sugar
- 1 Tbsp. whole peppercorns
- 1 bn fresh thyme divided Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
- 4 x carrots peeled
- 1 head garlic split
- 1 x onion halved
- 2 x shallots halved
- 1 lb sweet Italian sausage
- 2 x garlic cloves slivered
- 1 pch red pepper flakes
- 1 pch fennel seed
- 1 1/2 lb broccoli rabe trimmed
- 2 c. chicken stock
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 1 Tbsp. whole mustard seed
- 2 Tbsp. fresh tarragon
- 1 doz peaches
- 2 c. apple juice
- 1 Tbsp. butter
Инструкции
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor.
- Line a large stockpot or possibly bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add in peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Chill for 6 hrs, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400 degrees. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little extra virgin olive oil and set on 2 burners over high heat till almost smoking. Sear the pork, fat-side down, till caramelized. Turn the roast to brown all sides, this should take about 10 min.
- To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast till a meat thermometer inserted in the thickest part of the roast registers 150 degrees, approximately 1 hour.
- Heat extra virgin olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides till cooked through. Remove the links from the pan and slice on a bias. Add in slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute/fry with the stock for 5 min till the rabe is wilted.
- Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 c. extra virgin olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut-side down in a baking pan and roast for 12 to 15 min till soft.
- Remove the pork to a cutting board and let it rest while preparing the pan sauce. Throw away the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
- Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1071g | |
| Recipe makes 8 servings | |
| Calories 491 | |
| Calories from Fat 187 | 38% |
| Total Fat 20.91g | 26% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 14743mg | 614% |
| Potassium 1038mg | 30% |
| Total Carbs 66.5g | 18% |
| Dietary Fiber 7.8g | 26% |
| Sugars 55.77g | 37% |
| Protein 14.63g | 23% |
