Perfect Roast Pork and Apple Reduction

This was a great recipe from Tyler Florence. I love his recipes and this one didn't let me down. I have never brined anything before. It is a very interesting process! I soaked the pork loin overnight in the brine and then roasted in the oven along with carrots and garlic. I liked the apple reduction too. It turned out good and our family enjoyed this warm meal after the kids basketball practice tonight. I also made cheesy potatoes (true comfort food). I found a recipe from my Cuisine at Home magazine for Double Chocolate Chip cookies. I made a batch for dessert. They were so good after cooling down. We enjoy them warm from the oven but there were so much chocolate that it was oozing everywhere! Here is the recipe for the roast and cookies. You can check out this group at Tyler Florence Fridays right here at the TFF site.
Bone-In Pork Roast with Apple Reduction
Adapted from Tyler Florence
1 center-cut, bone-in pork roast, about 5 pounds*

1 cup kosher salt

1 cup brown sugar

1 gallon water

1 bunch thyme, divided

1 TB peppercorns
1 - 2 TB olive oil

salt and fresh-ground pepper

4 small carrots, peeled

1 onion, peeled and quartered

1 shallot, peeled and halved

1 head of garlic, split
2 cups apple juice

1 TB unsalted butter, cold
In a very large food-safe bag or in a Dutch oven, dissolve the salt and brown sugar in the water, using proportionally less for a smaller roast. Add the peppercorns and half the thyme. Submerge the roast, fat cap up, and refrigerate for 6 - 8 hours.
Remove roast and pat dry. Tie with butchers’ twine to secure. Discard brine.
Set a rack in the middle of the oven and preheat to 400 degrees.
In a roasting pan, heat the olive oil over medium heat until shimmering. Brown the roast on all sides, seasoning as you go. Add the aromatics to the pan, place the remaining thyme on top of the pork and roast, approximately 1 hour, until the meat is 150 degrees at its thickest part.
Move the roast to a serving platter or cutting board to rest. Discard the aromatics from the pan, add the apple juice, scraping up the brown bits (fond) and simmer over medium heat for several minutes, until reduced by 1/3. Add the butter and any juices that have collected on the platter or board. Whisk until smooth, adjust seasoning if necessary.
Spoon or drizzle sauce onto each portion.

Cuisine At Home Double Chocolate Chip Cookies

Makes: 3 Dozen Cookies
Total Time: 27-29 Minutes
Whisk Together; Set Aside:
3 1/4 cups all-purpose flour
1 t. baking soda
1 t. kosher salt
Cream Wet Ingredients:
1 cup sugar
1 cup dark brown sugar, packed
1/3 cup unsalted butter, softened
1/3 cup vegetable shortening
2 eggs
2 t. vanilla
Stir Flour Mixture into Creamed. Then Stir in:
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
Form Cookies and Bake.
Preheat oven to 350°. Bake on center oven rack.Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.Stir the flour mixture into the creamed mixture, just until mixed. Stir in semisweet and milk chocolate chips.Form cookies using a cookie scoop and drop dough 2" apart onto an ungreased baking sheet. Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set. Remove from oven; leave cookies on baking sheet for 2 minutes to firm up. Transfer to a wire rack to cool. If you’re reusing the warm baking sheet, reduce the baking time slightly.
Stir the flour mixture into the creamed mixture until no flour is visible. (Overmixing develops the gluten, making a tough cookie.) Now stir in the semisweet and milk chocolate chips.
Use a cookie scoop (2 T. per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.