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Roasted Pork w/ Maple-Orange Glaze
Roasted Pork w/ Maple-Orange Glaze <p> <a href="http://how2heroes.com/videos/profiles/about-paul-turano">Paul Turano</a> of <a href="http://www.trystrestaurant.com/">Tryst</a> restaurant turns an inexpensive cut of pork into a juicy, beautiful centerpiece for the table. The secret to this perfectly seasoned roast is the flavorful&nbsp;brine (brines promote protein structure change through osmosis, which in layman&#39;s terms means&nbsp;<em>super tender meat!</em>). He roasts the brined meat with a sweet &#39;n&#39; sour glaze of maple syrup, orange and spices. Your family or guests will salivate over its shiny, caramelized exterior and complex layers of flavor.</p>

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pork, pork butt, pork roast, pork shoulder, pork tenderloin, roasted pork

Paul Turano of Tryst restaurant turns an inexpensive cut of pork into a juicy, beautiful centerpiece for the table. The secret to this perfectly seasoned roast is the flavorful brine (brines promote protein structure change through osmosis, which in layman's terms means super tender meat!). He roasts the brined meat with a sweet 'n' sour glaze of maple syrup, orange and spices. Your family or guests will salivate over its shiny, caramelized exterior and complex layers of flavor.

Serves 4-6

Ingredients

For Pork

  • 4-5 lbs pork butt (shoulder)
  • kosher salt (optional, depending on desired saltiness)
  • black pepper

For Brine

  • ¼ cup pure maple syrup
  • 1 quart water
  • 1 tbsp smashed fresh ginger
  • 3 sage leaves
  • 1 sprig rosemary
  • 1 piece star anise
  • 4 cloves garlic
  • 1 tsp red chili flakes
  • ½ cup sugar
  • ¼ cup kosher salt
  • juice of 1 orange
  • zested peel of ½ orange

For Glaze

  • ¼ cup pure maple syrup
  • zested peel of ½ orange
  • ¹⁄₈ cup sugar
  • ½ cup apple cider vinegar
  • ½ tsp red chili flakes
  • 4 cups chicken stock

Equipment

  • kitchen twine
  • cooling rack fitted inside a rimmed baking sheet

How-to

Brine Pork

  1. Combine all brine ingredients in a large, non-reactive pot
  2. Bring to boil over medium heat and simmer until the sugar has melted, about 5 minutes
  3. Remove from heat and chill completely
  4. Tie the pork with kitchen twine and season with salt & pepper
  5. Place the pork in the cooled brine, cover and refrigerate at least 4 hours (but preferably overnight)

Roast & Glaze Pork

  1. Preheat oven to 325º
  2. Remove pork from brine, rinse under cold water and pat dry
  3. Season lightly with salt (optional — depending on how salty you want it) and pepper. Place on a cooling rack that is fitted on a rimmed baking sheet
  4. Roast 2 - 2½ hours, or until a thermometer reads an internal temperature of 155º
  5. Meanwhile, make glaze by combining all glaze ingredients in a medium pot. Bring to simmer over medium-high heat and cook until reduced and syrupy, about 10 minutes
  6. When pork is about 25-30 minutes from the end of the cook time, remove from oven and baste with most of the glaze (reserve a few tbsp for plating)
  7. Return to oven to finish roasting
  8. When internal temperature is 155º, allow pork to rest 15-20 minutes before slicing
  9. Slice and plate (Paul suggests serving with roasted root vegetables and polenta!). Drizzle remaining glaze over sliced meat

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