Ingredients
Brine
1 cup hard apple cider
3 tbsp kosher salt
3 tbsp brownsugar
1 cinnamon stick
1 star anise pod
1/2 tsp allspice berries
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp mustard seeds
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Combine cider, salt and brown sugar in medium bowl with 2 cups lukewarm water. Whisk until the salt and sugar are completely dissolved. Gently crush cinnamon stick, star anise, allspice berries, peppercorns, coriander seeds and mustard seeds with mortar and pestle until fragrant and crumbly. Add spices to brine along with bay leaves and thyme. Stir gently to distribute evenly. Submerge pork into brine, cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Heat oven to 400. Remove pork from brine and clean off any spices. Pat dry and allow to return to room temperature--15 minutes. Heat olive oil in skillet to medium high. Add pork and cook, turning every 3 minutes until brown on all sides--about 15 minutes. Transfer pork to baking sheet lined with parchment paper. Roast to 140 degrees--about 15 minutes. Rest 10 minutes under foil. Cut into medallions and serve.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham