Roast Pork Normandy

• 2 quarts water
• 6 bay leaves
• 34 cup kosher salt
• 2 tablespoons black peppercorns, cracked
• 1 12 teaspoons ground cloves
• 1 12 teaspoons ground ginger
• 1 12 cups honey
• 1 12 cups maple syrup, pure is best
• 2 lbs pork loin roast, with ribs attached, one rib per person
• 14 cup calvados
• 1 cup chicken broth
• 1 cup whipping cream
• 2 tablespoons butter
• 2 golden delicious apples or 2 Red Delicious apples, peeled, cored, cut into 8 wedges
• 12 lb mushroom, trimmed, sliced
• 1 tablespoon fresh chives, finely chopped

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.

water, bay leaves, kosher salt, black peppercorns, ground cloves, ground ginger, honey, maple syrup, pork loin roast, calvados, chicken broth, whipping cream, butter, golden delicious apples, mushroom, fresh chives

Taken from www.food.com/recipe/roast-pork-normandy-257363 (may not work)