3Granny Smith Apples peeled and cut into chunks in the juice is 1 lemon
1tablespoonGarlic chopped
2teaspoonsGround Cumin
½teaspoonCayenne
2tablespoonsMaple Syrup
2more ounces Sweet Butter to add at the end
Make the Glaze:
2tablespoonsAcacia Honey
2tablespoonsToasted Sesame Oil
2tablespoonsSoy Sauce
1teaspoonWorchester Sauce
1teaspoonHot Sauce
¼teaspoonGround Cumin
½teaspoonVanilla
Prevent your screen from going dark
Recipe Instructions
For the Pork:
Using a paring knife, make incisions on top of the pork and insert the garlic cloves.
For the Brine:
Mix all ingredients in a container big enough to accommodate the pork for 3 to 4 hours no more than 6 hours. In the fridge!
Prepare the Roast for Baking:
Preheat Oven to 400°F / 205°C
Season with the black pepper (NO SALT NEEDED) the roast on all sides. Heat the clarified butter or a good cooking oil. When hot add the roast and sauté on all sides until golden brown. Bake in the oven until the internal temperature is 130°F / 55°C. Brush the roast with the glaze and put back in the oven for another 10/15 minutes or until it reaches 145°F / 63°C
Make the Savory Apple Puree:
In a saucepan add some butter and when hot add the shallots and cook until light golden brown. Add all the remaining ingredients and cook for a 15/20 minutes at a very low heat. Add butter just before serving. In a food processor, puree the apples until very, very smooth! Add the butter as the end as needed!
Make the Glaze:
Mix all ingredients and taste for the right seasoning
Notes
For the Demeyere 7 ply Reduction / Saucier: click hereFor the Toasted Sesame Oil: click hereFor the Acacia Honey: click hereFor the Brown Sugar Saver: click hereFor the Paring Knife: click hereFor the In-Oven Thermometer: click hereFor the Cooking Twine: click hereFor the Wusthof Classic Slicing Knife: click hereFor the Set of 3 Silicone Spatulas: click hereFor the Laser Thermometer: click hereFor the Scraper / Chopper: click hereFor a Signed Copy of Chef Jean-Pierre's Cookbook: click here