How Readers Cooked Our Cider-Brined Pork Roast from October 2013 Cover
A while back, we asked you to cook Cider-Brined Pork Roast with Potatoes and Onions, the recipe that adorned our October 2013 cover. For whatever reason, it took a bit of prodding (guys, come on!), but in the past few weeks you've turned out some beautiful roasts. And if you haven't made it yet, it's definitely one to try. For a dinner party or just a warm and comfortable weekend meal, it'll take you right through the season into the colder months ahead. Here's how it came out in your kitchens.
1/11Anne Fishbein
"The recipe is great. It's reliable and easy to follow. I brined the meat for two days. The only thing I might add in the future would be slivers of garlic embedded in the pork."____
2/11Cider-Brined Pork Roast with Potatoes and Onions
You'll need at least 8 hours to brine this hunk of porky goodness. Then stick it in the oven and let it roast away.
3/11Attempts in Domesticity
"Honestly, it’d be hard to find an easier elegant dinner. The brining does most of the heavy lifting—the meat is juicy and well seasoned with a delicate apple flavor that isn’t at all overwhelming…The vegetables are great too…It’s like a perfect symphony and the only work you have to do is carve the meat." Get the recipe at Attempts in Domesticity
4/11Mod Meals on Mendenhall
"Bon Appétit’s October cover recipe just might be Fall’s most perfect meal. Herb crusted and perfectly moist and seasoned pork, sweet roasted onions and crunchy potatoes does a season good…This dish is perfect for a formal night with friends or a casual supper on the front porch. Enjoy it before all the leaves fall." Get the recipe at Mod Meals on Mendenhall
5/11Dining with Alice
"Pure fall comfort food goodness! This meal requires some preparation and love and for that you will be rewarded. On Saturday afternoon, I started carving the juicy pork and there all four of us were in the kitchen-me, my husband, my 4-year-old daughter and 1-year-old son, standing around the cutting board devouring pieces of pork dripping with salty goodness. It was a funny sight, my daughter trying to sneak more, my husband cutting more 'snack pieces' and my son, sitting on the ground actually gnawing on a pork bone. It was quiet except for the smacking and oohing coming from everyone’s mouths." Get the recipe at Dining with Alice
6/11M's Belly
"Serve the chop with your roasted potatoes and onions and be sure to drizzle the pan juices over the pork and potatoes. I added my Rolf & Daughter’s–inspired brussels sprout salad on the side, and of course we also had to also have apple sauce!" Get the recipe at M's Belly
Caney Trail Images ©20137/11Geraldine Whitt
"This is an excellent recipe and would be great for a holiday dinner."____
8/11Jason Carr
"This dish was so much fun to prepare…Our home filled with the sweet aroma of cider and earthy notes of coriander. It literally affected the mood and feel of the party which was awesome! The dish was colorful and everyone could not believe how amazing it looked. The taste was unreal! We even had people taking each rib and chewing every last piece of meat off to enjoy all the intense flavor." ____
9/11Libby Wernsdorfer
"It was succulent and delicious, this recipe ushered in fall at our house!" ____
10/11Caroline Smart
"The pork was still ridiculously tender & brimming with flavor. The yummy fat seared around the rib bones—HEAVEN. Can't wait for leftovers!"____
11/11Jennifer Cullen
"It was really awesome. The pork was really juicy and tender. He threw in a few extra items like the peppers and the cauliflower because they were sitting in the fridge. They were a nice addition." ____
