TOTAL TIME:5 hr 30 min
Prep: 15 min
Inactive Prep:4 hr 20 min
Cook: 55 min
YIELD:6 to 8 servings
LEVEL:Easy
Ingredients
PORK LOIN:
- 1/2 cup kosher salt, plus more for seasoning
- 1/3 cup light brown sugar
- 2 tablespoons mustard powder
- 1 tablespoon whole black peppercorns, plus freshly ground pepper for seasoning
- 2 bay leaves
- One 3-pound pork loin
- 2 tablespoons canola oil
- 1 cup chicken stock
- 4 tablespoons unsalted butter, cold, cut into 4 pieces
- 1 tablespoon German mustard or Dijon mustard
BRUSSELS SPROUTS:
- 1 1/2 pounds Brussels sprouts, bottoms trimmed
- 2 shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- Prepared German dumplings, for serving
- Special equipment: Mandolin slicer
Directions
For the pork loin: Combine 2 quarts water, the salt, brown sugar, mustard powder, peppercorns and bay leaves in a large mixing bowl and stir until the salt, sugar and mustard powder have completely dissolved. Place a large resealable plastic bag into a bowl and then pour the brine into the bag. Submerge the pork in the brine, seal the bag and refrigerate for at least 4 hours and no longer than 6 hours.
Preheat the oven to 350 degrees F. Remove the pork from the brine, pat it dry and sprinkle it liberally with salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat and brown the pork loin on all sides, about 8 minutes total. Turn off the heat and remove and discard any excess fat from the pan with a spoon. Roast the pork until a thermometer inserted into the center reads 140 degrees F, 35 to 45 minutes. Transfer to a board and let rest for 20 minutes.
Meanwhile, make the pan sauce. Pour out the fat from the skillet and reserve, and then heat the skillet over medium-high heat. Pour in the stock, scraping off any browned bits on the bottom using a whisk. Cook until the stock has reduced by half, 2 to 4 minutes, and then turn the heat down to low and whisk in the butter one piece at a time. Whisk in the mustard and season with salt and pepper. Transfer the sauce to a small saucepan and cover to keep warm.
For the brussels sprouts: Thinly slice the Brussels sprouts using a Japanese or French mandolin or a sharp knife. Wipe out the skillet used for the pan sauce and heat 3 tablespoons of the reserved pork fat over medium-high heat. Add the shallots and cook until slightly softened and lightly browned, 2 to 3 minutes, and then add the sprouts and sprinkle liberally with salt and pepper. Cook until the sprouts are tender yet crisp and starting to brown slightly, 3 to 5 minutes.
To serve, thinly slice the pork and place on a platter. Spoon the pan sauce on top and serve with the Brussels sprouts, German dumplings, and remaining pan sauce on the side.
Preheat the oven to 350 degrees F. Remove the pork from the brine, pat it dry and sprinkle it liberally with salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat and brown the pork loin on all sides, about 8 minutes total. Turn off the heat and remove and discard any excess fat from the pan with a spoon. Roast the pork until a thermometer inserted into the center reads 140 degrees F, 35 to 45 minutes. Transfer to a board and let rest for 20 minutes.
Meanwhile, make the pan sauce. Pour out the fat from the skillet and reserve, and then heat the skillet over medium-high heat. Pour in the stock, scraping off any browned bits on the bottom using a whisk. Cook until the stock has reduced by half, 2 to 4 minutes, and then turn the heat down to low and whisk in the butter one piece at a time. Whisk in the mustard and season with salt and pepper. Transfer the sauce to a small saucepan and cover to keep warm.
For the brussels sprouts: Thinly slice the Brussels sprouts using a Japanese or French mandolin or a sharp knife. Wipe out the skillet used for the pan sauce and heat 3 tablespoons of the reserved pork fat over medium-high heat. Add the shallots and cook until slightly softened and lightly browned, 2 to 3 minutes, and then add the sprouts and sprinkle liberally with salt and pepper. Cook until the sprouts are tender yet crisp and starting to brown slightly, 3 to 5 minutes.
To serve, thinly slice the pork and place on a platter. Spoon the pan sauce on top and serve with the Brussels sprouts, German dumplings, and remaining pan sauce on the side.
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