Brined pork loin, roasted with an onion cardamom crust and served with a mushroom cream sauce.
- 3/4 cup coarse kosher salt
- 3/4 cup sugar
- 1 gallon cold water
- 1 tablespoon pepper
- 1 1/2 cups chopped onion (about 2 medium sized onions), divided into 3 x 1/2 cups
- Olive oil
- 2 1/4 teaspoons ground cardamom, divided, 2 and 1/4 teaspoons
- 1 large garlic clove
- 1 4-pound center-cut boneless pork loin roast
- Salt and pepper
- 1 1/2 pounds mushrooms, sliced
- 2 cups chicken broth, divided, 1 cup and 1 cup
- 1/2 cup whipping cream
- 1 Tbsp all purpose flour
- 1 Tbps butter, room temperature
1 Brine the pork roast: Whisk together the salt, sugar, and water until the salt and sugar have completely dissolved. Add the pepper.
Submerge pork in the brine solution and chill for 1 to 2 days. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks.
Rinse the roast thoroughly of the brine solution before cooking, pat dry.
2 Preheat oven to 350°F.
3 Make onion garlic cardamom rub: Purée 1/2 cup chopped onion, 2 Tbsp olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.
4 Rub roast with onion purée, surround with mushrooms and onions in roasting pan: Toss remaining 1 cup of chopped onion with mushrooms and 4 Tbsp olive oil in a bowl. Place pork roast in the center of the roasting pan. Sprinkle the roast with salt and pepper. Rub roast with onion garlic purée. Surround the roast with mushrooms and onions.
5 Roast pork, remove mushrooms, add broth and water: Roast pork 1 hour at 350°F. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan.
Add 1 cup broth and 1/2 cup water to roasting pan.
Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.
6 Make mushroom cream sauce with pan drippings: Scrape the drippings from the roasting pan into the pan with the mushrooms. Add the cream, remaining cup of broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce.
Cook the sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.