By Traeger Kitchen
An aromatic brine gives this roast a citrus kick. Topped with a sweet fig mostarda and roasted over sweet applewood, this elevated take on pork is a surefire crowd pleaser.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1/2 Cup | salt |
1/4 Cup | brown sugar |
3 | garlic clove |
2 | dried bay leaves |
6 | peppercorns |
1 | lemon, halved |
1/2 Teaspoon | dried fennel seed |
1/2 Teaspoon | red pepper flakes |
1/2 Cup | apple juice |
1/2 Cup | orange juice |
1 | ice water |
5 Pound | Pork, Loins |
2 Tablespoon | extra-virgin olive oil |
As Needed | black pepper |
2 Tablespoon | butter |
1 Small | shallot, thinly sliced |
1/2 Teaspoon | garlic, minced |
1 Cup | Cognac |
1 Cup | sugar |
1 Pint | Figs, fresh |
1/2 Tablespoon | Dijon mustard |
1
Make the brine: In a medium stock pot combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved.
2
Pour the mixture over the ice water and transfer to the fridge until completely cool.
3
When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the fridge and brine overnight.
4
Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.
5
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
6
Place the pork roast directly on the grill grate and cook for 20-25 minutes until the exterior is lightly browned and internal temperature reaches 140℉ when and instant read thermometer is inserted into the thickest part of the roast. Let rest 10 minutes before slicing.
450 ˚F / 232 ˚C
140 ˚F / 60 ˚C
00:25
7
For the Fig Mostarda: Heat a saute pan over medium heat. Add butter and melt. Add shallot and saute 2 minutes until softened. Add garlic and saute 30 seconds more. Add cognac then sugar and bring to a simmer.
8
Stir in figs and mustard and cook until the mixture is reduced and syrupy, about 20 minutes. Season with salt and pepper to taste and set aside.
9
To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!
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