This recipe has been adapted from an old Fine Cooking magazine recipe...Jan 08. I told you I kept my magazines.
For the brine:
8 cups cold apple cider or juice (I only had 4 cups of juice)
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
One 4 lb boneless pork loin roast or two 2 lb loins (next time I'm going to double this..we needed MORE leftovers!)
For the roast:
1/4 cup maple syrup
3 tbs. dijon mustard
2 tsp. fresh thyme
1-2 granny smith apples peeled, cored, sliced into 1/2 in. pieces
1 tbs olive oil
Brine the pork...combine the 2 cups of cider/juice with the salt, brown sugar, garlic and thyme in a saucepan and bring to boil over high heat, stirring so the salt and sugar dissolve...about 3 min. Add the remaining juice and cool t room temp. Transfer to a large container add the pork, cover and refrigerate for at least 8 hours up to 18 hours...(I forgot this part and let it sit for a few hours..next time I'll remember to let it go longer!)
Heat the oven 450. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towel. Brush the pork all over with the mustard mix.
In a med. bowl toss apples with the oil, salt, and pepper. Scatter mix in the bottom of a large roasting pan. Put the pork on top of the apples. Roast the pork until the crust just starts to brown about 15 min. Reduce the heat to 350 and cook 30-50 min more..internal temp should read 145 degrees.
Let rest 10 min and slice. And don't forget to save some for the cubano's!!!
For the mojo:
1 clove garlic
1/2 tsp kosher salt
1 tbs olive oil
1 tbs fresh lime juice
1 tbs chopped fresh cilantro
(next time I'll double this recipe too!)
For the sandwiches:
oval shaped sub or bulky rolls split (we used these english muffin looking things!)
3 tbs mustard
leftover pork sliced thin
thinly sliced ham
dill pickles..thinly sliced (you can buy them sliced like that!)
Make the mojo...
peel and mince the garlic..sprinkle with salt and mash into a paste. Transfer to a small bowl and mix in the olive oil, lime juice and cilantro.
Make the sandwiches...
Set a cast iron or heavy duty skillet over med. heat. Brush the interior of the rolls with the mojo and the mustard and then stack with pork, ham, cheese and pickles. Spread butter on the outside of the rolls and grill.
We served ours with coleslaw and baked beans.