Name: Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs
Yield: 8 Servings
Ingredients: 2 cups water; 1/3 cup coarse kosher salt; 1/4 cup pure maple syrup; 4 unpeeled garlic cloves, smashed; 3 large fresh sage sprigs; 2 bay leaves (preferably fresh); 1 teaspoon whole black peppercorns; 2 cups ice water; 1 5- to 5 1/2-pound bone-in pork loin rib roast, chine bone removed; 1 1/2 pounds tart crisp apples (such as Granny Smith), cored, cut into 1-inch-wide wedges; 3 cups coarsely chopped onions; 3/4 cup chopped celery; 1 tablespoon finely chopped fresh sage; 4 tablespoons extra-virgin olive oil, divided; Coarse kosher salt; 2 1/4 cups apple cider; 1 1/2 tablespoons pure maple syrup; 2 1/2 tablespoons Dijon mustard, divided; 3 tablespoons unsalted butter, melted; 1 1/2 cups fresh breadcrumbs (from crustless French bread coarsely ground in processor); 2-gallon resealable freezer bag

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