- 2 cups water
- 1/3 cup coarse kosher salt
- 1/4 cup pure maple syrup
- 4 unpeeled garlic cloves, smashed
- 3 large fresh sage sprigs
- 2 bay leaves (preferably fresh)
- 1 teaspoon whole black peppercorns
- 2 cups ice water
- 1 5-to 5 1/2-pound bone-in pork loin rib roast, chine bone removed
- 1 1/2 pounds tart crisp apples (such as Granny Smith), cored, cut into 1-inch-wide wedges
- 3 cups coarsely chopped onions
- 3/4 cup chopped celery
- 1 tablespoon finely chopped fresh sage
- 4 tablespoons extra-virgin olive oil, divided
- Coarse kosher salt
- 2 1/4 cups apple cider
- 1 1/2 tablespoons pure maple syrup
- 2 1/2 tablespoons Dijon mustard, divided
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups fresh breadcrumbs (from crustless French bread coarsely ground in processor)
- Special equipment: 2-gallon resealable freezer bag
- Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
- Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
- Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
- Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
- Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
- Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
- Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
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