Preparation Method
- Make the brine: In a large bowl, stir togetherapple cider, salt, brown sugar, sage, peppercorns, coriander, mustard seeds, thyme and bay leaves.
- Make the pork roast: Add pork roast to the brine and refrigerate overnight. Remove pork roast from the brine and pat dry. Discard brine.
- Set the Multi-Function Cooker to Sauté/Sear Mode,HIGH. Press Start. Add oil. Cook pork roast until browned on all sides, 3 to 4 minutes. Set pork roast bone side up and sprinkle with sage. Pour wine in the Multi-Function Cooker. Add shallot and garlic.
- Set the Multi-Function Cooker to 1 Program Mode, MEDIUM. Insert the probe in the thickest portion of the pork roast, avoiding the bone. Set the probe temperature to 145°F (63°C). Cover and press Start. When pork reaches 145°F (63°C), remove from the Multi-Function Cooker. Let rest for 10-15 minutes before serving. Garnish with sage and lemon peel, if desired.
Variations
FENNEL AND ROSEMARY PORK RIB ROAST
Make as directed, omitting brine and sage. After searing, season with salt and pepper, and rub 1 tablespoon (6 grams) grated fresh orange zeston pork. Increase white wine to 1½ cups (355 milliliters). Add 3½ cups (350 grams) thinly sliced fennel and 3 tablespoons (6 grams) chopped fresh rosemary with shallot and garlic. Cook as directed.
ITALIAN PORK RIB ROAST
Make as directed, omitting brine and sage. After searing, season with salt, pepper and 2 tablespoons (4 grams) finely chopped fresh oregano. Add 3 cups (618 grams) drained canned whole peeled Italian tomatoes and ¼ cup (59 milliliters) dry red wine with shallot, and increase garlic to 6 smashed cloves (30 grams). Cook as directed.
Pro Tip
Keep a watchful eye on the temperature probe. As soon as it reads 145°F (63°C), remove the pork rib roast from the Multi-Function Cooker to let it rest. If you leave the rib roast in the vessel and simply turn off the cooker, the meat will continue to cook and be tough.
