Yesterday, I was telling you about my “Welcome Fall” dinner. Today I will share with you the star of the show. This roast pork sandwich is one of my husband’s favorite meals. I have been making this for years and we never tire of it. Sometimes, I make a homemade thyme and Parmesan cheese roll to go with it, but it also great on a Kaiser roll or any roll that you have around. This roast pork takes 2 days to make, but very little effort on either day. I love to brine and brine pretty much all pork and poultry these days. It really is worth the extra step. It adds so much moisture and flavor to whatever it is that you are brining. I love this brine and have used it for other things. It makes a divine roast chicken brine also.
The pork comes out of the brine and is covered in a mustard and brown sugar mixture and seared off in a pan. Then it is finished off in the oven. Easy. This is a perfect Sunday dinner for sitting in front of the TV with an icy cold beer and cuddling with some little people.
For the brine:
3 cups water
1/4 cup brown sugar
1/4 cup kosher salt
1 bottle beer
6 peppercorns, crushed
2 whole allspice, crushed
2 thyme sprigs
For the pork:
1 (2-pound) boneless pork loin roast
1/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons brown sugar
1 Tablespoon mustard (I like a whole grain mustard)
Horseradish Mustard Cream
Pour the beer into the water in a large bowl. Preferably one that is easy to pour out of, as it is all going to go into a Ziploc once dissolved.
Add all of the brine ingredients and whisk together to dissolve.
Put the pork in a large, heavy duty Ziploc bag. Pour the brine over the pork.
Seal the bag and put the Ziploc into another bowl just in case. Let the pork sit in the brine for at least 8 hours or overnight.
Combine the mustard, brown sugar, salt and pepper in a bowl.
Pull the pork out of the brine and dry off with paper towels. Spread the mustard mixture all over the pork.
Put the pork in a saute pan over medium-high heat coated with a little olive oil. Cook for two minutes or until all sides are brown.
Bake at 325 degrees for an hour or until the meat reaches 160 degrees. Let stand for at least 10 minutes before you slice it.
To make the Horseradish Mustard Sauce:
2 1/2 Tablespoons horseradish
5 Tablespoons sour cream
1 Tablespoon mustard
Put all of the ingredients in a bowl and mix. You can make this a few hours ahead of time and let it chill in the refrigerator.
Slice the pork thinly as possible and put on a roll. Serve with the Horseradish Mustard Sauce. There you have it, the “Welcome to Fall” dinner.