Cooking With Amanda

Monday, December 1, 2014

Cider-Brined Pork Roast with Potatoes and Onions

Bon Appétit | October 2013

by Dawn Perry

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Cider-Brined Pork Roast with Potatoes and Onions recipe

photo by Marcus Nilsson

yield
Makes 8 servings

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Ingredients

Preparation

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. 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. Let cool.

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.

my notes

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Cranberry Streusel Coffee Cake

Happy December! Are you still stuffed from Thanksgiving like I am? Somehow I managed to make even more food over the weekend, in between all our holiday decorating. After all, we're not really supposed to have pie and stuffing for breakfast, are we? Luckily I had a batch of whole lemon scones in the freezer, but that didn't stop me from whipping up a coffee cake to fuel us for gift shopping.

Classic coffee cake with crumble topping, like this apple coffee cake, is one of my very favorite breakfast foods. Although they are basically muffins cooked into one big pan, they seem a little more special when it comes to presentation during the meal.

Maybe it's because we eat them with forks instead of our hands, or maybe because we tend to have coffee cake when company is over. These company-worthy breakfasts are just as easy to put together when you're planning to stay in your jammies all day, though!

I make use of leftover cranberry sauce for this coffee cake, which also boasts crunchy pecans. Down here in Texas, we have a tendency to put pecans in just about everything, and chances are you will have some on hand from holiday baking anyway! If not, feel free to toss in your favorite nut instead.

You can put the cranberry sauce all on top like I did, or layer it in the batter for a fruity center. Note that while a smoother cranberry sauce will work best, don't be afraid to use your chunkier homemade sauce. No matter what, this cranberry coffee cake will be a hit!

For ease of serving, I recommend lining your baking pan with parchment rather than just greasing the pan. That way, you can lift the cake out when cooled and create a pretty presentation, or just make things easier when it's time to clean up.

Need a cranberry sauce for this recipe? I recommend Tracy's cranberry jalapeño jam, which will help put a kick in your pants in the morning!

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Cranberry Streusel Coffee Cake Recipe

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Ingredients

1 cup all-purpose flour
3/4 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking spice blend
1/4 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup milk
1/2 cup cranberry sauce

For the Topping:

1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans

Directions

Preheat oven to 350°F. Line a square baking dish with parchment or grease with spray oil.
Sift together flours, baking powder, salt, and baking spice in a small bowl.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla, then stir in milk.
Stir dry ingredients into butter mixture; mix until well-incorporated. Pour batter into prepared pan.
Using a teaspoon, dollop cranberry sauce on top of batter. With a knife, drag sauce through batter to create marbled pattern.
To make the topping, in a small bowl, mix together flour, brown sugar, melted butter, and pecans until mixture is crumbly. Scatter across the top of the batter.
Bake coffee cake for 30 minutes, until a toothpick inserted in the center comes out clean.