Hi everyone! I’m Kayla from Parsley and Pepper and I’m excited to be here! I like to focus on super easy kid-friendly dinners that have simple and wholesome ingredients. Today, I’m bringing you a delicious crowd pleasing option for your Easter Sunday dinner! This pork roast is very flavorful and amazingly tender due to the brining–which by definition is soaking in a salty liquid. Start this on Saturday night and on Sunday you’ll have very little work to do. Hope your family loves it as much as mine did!
Ingredients:
3/4 cup brown sugar
1/2 cup kosher salt
2 bay leaves
1 tsp coriander seeds
1 tsp whole peppercorn
1 cup apple cider vinegar
2 cups ice
3T olive oil
1/2 onion, chopped
2 heaping handfuls of small red potatoes, quartered
1/2 apple, cored and sliced
1/2 cup “dry” white wine such as a chardonnay
1 cup water
2 sprigs fresh thyme
Directions:
1. Bring sugar, salt, bay leaves, coriander, peppercorn, and vinegar to a boil over high heat in a medium sauce pan, stirring frequently.
2. Reduce heat and simmer for 5 minutes. Empty contents into a large bowl and add ice to chill mixture.
3. pour contents into a ziploc gallon freezer bag and add a 2 pound pork tenderloin and seal. Place in fridge and refrigerate overnight.
4. An hour before dinner, remove the tenderloin from the fridge and bag. Pat dry.
5. Heat olive oil over high heat in a large dutch oven (or heavy bottomed pot fitted with a lid). Add pork to the dutch oven and sear for a few minutes on each side until golden brown. Add remaining ingredients, bring liquid to a boil, and then reduce heat to low and cover. Cook for 30-40 minutes or until pork is cooked through and no longer pink in the middle.
6. remove sprigs of thyme and the apples before serving. let sit for a few minutes before slicing and serving.
Serve this with my maple bacon brussels sprouts (the recipe can be found on my instagram, @parsleyandpepper), as well as some warm rolls and you have yourself a delicious, easy-yet-fancy, Easter dinner. I hope you enjoy!
