Yield: 4 people
1 ea 4lb boneless pork loin
1 ea bay leaf
2 T peppercorns, whole
4 T salt
2 T brown sugar
4 cups water
2 T Dijon mustard
1 cup chicken stock
1 ea medium onion, quartered
1 ea carrot, peeled, large dice
3 ea celery stalk, large dice
3 ea sweet potatoes, peeled, diced
1 ea russet potatoes, peeled, diced
2 ea garlic clove
4 oz butter, room temperature
Salt and Pepper to taste
Brine the pork loin with water, brown sugar, bay leaf, peppercorn and 2 T of salt. Let sit for at least 4 hours, longer if desired. When ready, remove pork from the brine
and pat dry with paper towels. Sprinkle salt and pepper. Heat pan to medium to high heat. Once the pan is hot, sear all sides of the pork, 2 minutes in each side or until golden brown. Transfer to a prepared sheet pan along with the onion, carrots, and celery. Place the sheet pan in a pre-heated oven of 350 degrees. Roast for 50-55 minutes or until internal temperature register 145 at the thickest point of the pork. If pork is getting to brown, cover the roast with foil and continue with the roasting process.
Meanwhile, place sweet potato, russet potato, 2 T salt and garlic cloves in a stock pot, cover with water and boil until tender, about 20 minutes. Drain the water, put back in the stock pot and with a potato masher, mash to your desired consistency. Add 2 oz butter. Add salt and pepper to taste. Transfer to a serving dish.
Remove pork, cover with foil, and let rest for 10 minutes. Strain the juice and place in a small saucepan. Add chicken stock and let reduce for 3 minutes in high heat. Stir in Dijon mustard. Slice your pork and serve with the mashed sweet potatoes and sauce.