Roast Pork Normandy

Instructions

1. Combine the water, bay leaves, salt, crushed peppercorns, cloves and ginger in a Dutch oven; heat to a boil over medium-high heat.
2. Lower the heat to a simmer; stir in the honey and maple syrup.
3. Remove from heat; set aside to cool to room temperature, about 45 minutes.
4. Add the pork to the brine; place a clean, heavy container or kitchen weight on the pork to keep it submerged.
5. Cover the pan; refrigerate 5-8 hours.
6. Heat the oven to 450 degrees; transfer the roast from the brine to a roasting rack in a roasting pan; roast until cooked through but still slightly pink inside or until an instant-read thermometer inserted into the center of the roast reads 150 degrees, 50-60 minutes.
7. Transfer the roast to a carving board; cover with foil to keep it warm.
8. Remove the rack from the pan; pour off excess fat.
9. Place the pan over medium heat.
10. Add the Calvados; cook, stirring and scraping, 1 minute.
11. Stir in the broth; cook, stirring, 2 minutes.
12. Stir in the cream.
13. Raise heat to medium-high; heat to a boil.
14. Cook, stirring often, until the sauce is slightly thickened, about 10 minutes.
15. Pour through a fine-meshed strainer into a bowl.
16. Cover; keep warm.
17. Meanwhile, melt 1 tablespoon of the butter in a large skillet; add the apple wedges.
18. Cook, stirring occasionally, until tender and golden brown, 7-10 minutes; remove to a bowl.
19. Add the remaining 1 tablespoon of the butter to the skillet; add the mushrooms.
20. Cook, stirring, until beginning to brown, about 4 minutes.
21. Stir the mushrooms into the strained sauce; adjust the seasonings, if needed.
22. Slice the roast into 1/2-inch thick pieces; spoon the sauce onto serving plates.
23. Arrange the meat slices, overlapping, on top of the sauce; garnish with apples.
24. Sprinkle with chives.
25. Notes:
26. Brining time: 5-8 hours.
27. Cooking time: 1 hour or until ideal temperature is reached.
28. See above.
29. I would suggest periodically adding water to the bottom of the roasting pan.
30. With the high oven temperature, the drippings tend to burn & set off the smoke detector.
31. If the drippings burn, it's tougher to make the gravy.
32. This recipe can easily be made for more people.
33. I would suggest doubling the gravy ingredients if you are serving 6 or more people.
34. One "rib / chop" per person.