Cider-Brined Pork Roast with Potatoes and Onions
Cider-Brined Pork Roast with Potatoes and Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan.
Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes.
Transfer brine to a large bowl and add cider and 2 cups ice.
Place pork and brine in a large (2-gallon) resealable plastic bag.
Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels.
Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°F.
Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds.
Season pork with salt and pepper and rub all over with crushed coriander.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Cook pork until browned on all sides, 8–10 minutes.
Transfer pork to roasting pan and nestle in among vegetables.
Tuck remaining 6 bay leaves under kitchen twine over top of pork.
Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
DO AHEAD: The pork can be brined 2 days ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.