ROAST PORK WITH BROWN SUGAR-BOURBON GLAZE

- For the brine
- 5 cups (1¼ L) water
- 2 tablespoons coarse salt
- ½ cup (120 g) packed dark brown sugar
- 10 allspice berries, crushed
- 2 bay leaves, crumbled
- A few thyme branches or 1 teaspoon dried thyme
- 2 ½ pounds (1¼ kg) boneless pork roast
- For the glaze
- ¼ cup (80 g) strained apricot jam
- ¼ cup (60 ml) bourbon
- 3 tablespoons (45 g) dark brown sugar
- 1 tablespoon mild-flavored molasses
Instructions:
Brining the pork is optional, but this easy step, gives a bit of leeway to those of us who must shop on specific days at our local outdoor market, as well as ensures a moist pork loin. Feel free to adjust or substitute any seasonings and spices in the brine, but keep the salt, sugar, and water amounts the same.
The brining and marinating can be done a day or so in advance; then you simply roast the pork for about an hour. Although le whisky may sound like an odd ingredient in French cuisine, it’s one of the most popular apéritifs in Paris, so I keep a bottle on hand.
- Make a brine by heating 1 cup (250 ml) of the water with the salt, sugar, allspice, bay leaves, and thyme. Once the sugar and salt are dissolved, remove from heat. Pour into a large bowl or plastic container. Add 1 quart (1 L) water and chill thoroughly.
- When the brine is cold, submerge the pork and top with a small plate to keep it submerged. Cover and refrigerate for 2 to 4 days.
-  To make the glaze, mix the jam, bourbon, sugar, and molasses in a small saucepan. Heat to a low boil and cook for 2 minutes. Let cool.
-  Remove the pork from the brine, dry it well with a paper towel, and place in a sturdy zip-top freezer bag. Add the marinade, seal the top, and knead it gently to distribute the glaze. Let rest in the refrigerator for at least 8 hours or overnight, turning it occasionally to distribute the marinade.
- To cook the pork, preheat the oven to 375°F (190°C).
- Lift the pork from the marinade and place in a baking dish that’s just large enough to hold it. Add water until it’s barely ½ inch (1 cm) deep. Pour the remaining marinade into a bowl and reserve.
- Roast the pork for 45 minutes to 1 hour (depending on the thickness of the pork), brushing at regular intervals with the reserved marinade and adding a small amount of water to the pan if it’s evaporating.
- The pork is done when an instant-read thermometer inserted into the center reads 140°F (60°C). Remove from the oven, cover snugly with foil, and let rest 15 minutes before slicing.