Herbed Pork Roast with Carmelized Apples

 From the TODAY show we only did the brine, pork roast, roast potatoes and carmelized apples and then served it with fresh green beans.

PORK BRINE

 3 quarts water 

1 orange, peel only

5 cinnamon sticks 

8 sprigs fresh rosemary,sage and thyme 

2 heads garlic,split 

1 cup kosher salt 

1 cup sugar 

1 (6-pound) bone-in pork roast or 1 (4-pound) boneless pork loin, trussed 

HERB-ROASTED PORK

kosher salt and freshly ground black pepper 

1/2 cup chopped fresh sage 

1/2 cup chopped fresh rosemary 

1/2 cup chopped fresh thyme 

SAGE MUSTARD PAN GRAVY

1 head garlic,split 

8 leaves fresh sage, chopped 

1 cup dry white wine

1 quart chicken stock 

2 tablespoons grain mustard 

CARAMELIZED APPLES

8 gala apples, peeled and each cut into 6 large pieces 

3 tablespoons unsalted butter, melted 

1 teaspoon kosher salt 

2 tablespoons maple syrup 

freshly ground black pepper 

ROASTED POTATOES

1 pound small yellow flesh potatoes(small Yukon gold) 

3 quarts well salted cold water 

3 tablespoons olive oil 

1 tablespoon kosher

salt, freshly ground black pepper 

SHAVED BRUSSELS SPROUT SALAD

24 Brussels sprouts, trimmed of outer leaves 

2 lemons, cut in half 

2 tablespoons extra-virgin olive oil 

1 teaspoon kosher salt

 MAKE THE PORK BRINE: 

1. Place all ingredients except for the salt and sugar in a saucepan and bring to a simmer for 15 minutesto best infuse the flavor of the aromatics. 

2. Remove from the stovetop, add the salt and sugar, let cool to room temperature and strain all the liquid, discarding the herbs and spices. 

3. Place the pork roast or boneless pork loin in a deep pan and pour the strained, room temperature brine over the pork to cover. 

4. Transfer to the pork to the refrigerator for 1 hour. 

5. Remove from the brine and place on a tray lined with paper towels, cover and place in the refrigerator until ready to cook. 

MAKE THE HERB-ROASTED PORK: 

1. Preheat oven to 325 F. 

2. Remove the pork from the refrigerator and season with kosher salt and black pepper, and rub all the fresh herbs liberally over the pork. 

3. Place the pork on a rack in a roasting pan and cook to an internal temperature of 145 F (about for 2½ hoursfor bone-in pork roast or 25 minutes per pound; 110 minutesfor boneless pork loin or 20 minutes per pound). 

4. Once the pork has reached the internal temperature of 145 F, remove and cover with aluminum foil and let rest for 15 minutes before slicing and serving. 

5. Set the pan aside with the pork roast drippingsto prepare the pan gravy. 

MAKE THE SAGE MUSTARD PAN GRAVY: 

1. Place the roasting pan with the drippings on the stove top over medium heat. Add the garlic and cook slowly until lightly brown. Add the sage and lightly brown. 

2. Carefully add the white wine, reduce until absorbed, then add the chicken stock and reduce to 1/3 in volume. 

3. Strain through a fine-mesh strainer and place in a smallsaucepan, add the grain mustard and thoroughly combine. 

MAKE THE CARAMELIZED APPLES: 

1. Preheat oven to 400 F. 

2. Place the apples, melted butter,salt, maple syrup and black pepper in a bowl, and thoroughly combine. 

3. Place the apples on a heavy-bottomed, nonstick sheet tray and bake for 15 minutes, until the apples are well-caramelized, remove from the oven and carefully turn the apples to caramelize the othersize, another 15 minutes. 

4. Remove from the oven and let cool to room temperature. 

MAKE THE ROASTED POTATOES: 

1. Preheat oven to 400 F. 

2. Add the potatoes and cold salted water in a large pot. Place over medium heat, bring to a simmer and simmer gently until fork-tender, 20 minutes. 

3. Strain and let the potatoes cool. Cut in half and set aside. 

4. Place the cut potatoesin a mixing bowl and combine with the olive oil,salt and freshly cracked black pepper. 

5. Lay the cut potatoes, flesh-side down, on a nonstick pan and place in the preheated oven. Roast until nicely browned on the flesh side, roughly 25 minutes. 

6. Remove from the oven and set aside at room temperature orserve immediately. 

MAKE THE SHAVED BRUSSELS SPROUT SALAD: 

Carefully shave the Brussels sprouts thinly. Season with lemon juice, extra-virgin olive oil,salt and pepper. 

ASSEMBLE: 

1. Preheat oven to 350 F. 

2. Place the caramelized apples and roasted potatoes on a sheet tray and warm through. 

3. Slice the pork roast and arrange on the center of the serving plate. 

4. Arrange the caramelized apples and roasted potatoes around the sliced pork. 

5. Heat the pan gravy and spoon over the sliced pork. 

6. Arrange the seasoned Brusselssproutsalad over the top of the pork and serve immediately.