This succulent roast with a sweet and tangy sauce is an ideal main for a holiday dinner.
Victor Protasio
A special occasion calls for a special roast.
Maybe its Christmas or a cozy night hosting friends.
Photo:Victor Protasio
Either way, this apple brandypork roastrecipe is one to make as soon as possible.
Serve this impressive main with broccolini and a mushroom gratin.
To grind fennel seeds into a powder, use a mortar and pestle or a spice grinder.
This recipe was developed by Marianne Williams.
Patpork dry with paper towels.
Place pork on a wire rack set inside a rimmed baking sheet and sprinkle with salt mixture.
If desired, tie 3 or 4 pieces of kitchen twine crosswise around pork to tighten and secure shape.
Refrigerate, uncovered, for at least 12 hours and up to 24 hours.
Remove pork from refrigerator 45 minutes before cooking.
Whisk syrup, mustard, 1/4 cup brandy, and 1/4 teaspoon of salt in a bowl.
Heat2 tablespoons oil in a large cast-iron or other oven-safe skillet over medium-high.
Add pork; cook, undisturbed, until browned on bottom, 4 to 5 minutes.
Turn pork and repeat, continuing to cook until browned on all sides, about 12 more minutes total.
Carefully turn pork to sear ends until browned, about 30 seconds per side.
Add parsnips and apples around pork.
Pour 1/2 cup stock and remaining 1/2 cup brandy around parsnips, apples, and pork.
Scatter thyme sprigs, half of butter, and 1/4 teaspoon salt over parsnips and apples.
Brush pork with half of syrup mixture.
Halfway through cooking time, brush pork with remaining syrup mixture and gently stir parsnips and apples.
Transfer pork to a cutting board or platter and let rest for 15 minutes.
Add vinegar, remaining butter, and remaining 1/2 teaspoon salt to parsnips and apples in skillet.
Swirl skillet and stir until sauce is emulsified and smooth, about 1 minute.
Slice pork into 1/4-to-1/2-inch-thick slices.
Serve with parsnips, apples, and sauce.
Top with thyme sprigs.
2,000 calories a day is used for general nutrition advice.
