Brining the pork makes it one of the most succulent roasts you'll ever taste!

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Serves 6-8

You will need:

1 tablespoon caraway seeds 

1 tablespoon cumin seeds 

1 tablespoon fennel seeds

1 cup light brown sugar, packed 

1 cup kosher salt+more, to taste 

2 sprigs + 6 sprigs thyme leaves 

1 teaspoon black peppercorns, freshly ground+more, to taste 

2 cups water

1 qt apple cider, unfiltered

2 cups ice 

4 to 5 lbs boneless pork loin roast, tied with kitchen twine 

4 gala apples, seeded and quartered 

3 medium red or yellow onions, quartered, stem ends intact 

1 cup dried plums 

4 tablespoons +1 tablespoon olive oil

  1. Blend caraway, cumin, and fennel seeds together in a small bowl.
  2. Bring brown sugar, 1 cup salt, 2 sprigs thyme, 1 tablespoon seed mixture, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan.
  3. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve. This will take about 4 minutes.
  5. Place pork and brine in a 2 gallon, re-sealable plastic bag.
  6. Seal bag and chill at least 8 hours.
  7. Remove pork from brine and pat dry. Let sit at room temperature for 1 hour.
  8. Preheat oven to 425°F, and place rack in lower third of oven.
  9. Toss apples, onions, and plums with 4 tablespoons olive oil in a large roasting pan or rimmed baking sheet.
  10. Season to taste with salt and pepper, and set aside.
  11. Using a mortar and pestle, coarsely grind the remaining seed mixture.
  12. Season pork with salt and pepper and rub all over with the ground seeds.
  14. Cook pork until browned on all sides. This will take about 8–10 minutes.
  15. Transfer pork to a roasting pan and nestle in among apples, onions, and dried plums.
  16. Tuck remaining 6 sprigs of thyme under kitchen twine over top of pork.
  17. Roast, turning fruits and vegetables halfway through, until a meat thermometer inserted in the center of pork registers 140°F. This will take about 60–75 minutes.
  18. Transfer pork to a cutting board. Let rest 30 minutes before slicing into medallions.



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