Cider-Braised Pork with Brown Butter Polenta

To prepare the pork, let the pork roast stand at room temperature for at least 30 minutes or up to 1 hour.

Preheat an oven to 325°F (165°C).

Using butcher’s twine, tie together the thyme, rosemary and sage sprigs to form a bouquet garni. Set aside.

Pat the pork dry with paper towels and season generously all over with salt and pepper.

In a large Dutch oven over medium-high heat, warm the oil. Add the pork, with the fat cap side down, and sear until the meat is deeply browned, 4 to 5 minutes. Turn the pork and repeat to sear on all sides. Transfer the pork to the upside-down lid of the Dutch oven to rest.

Reduce the heat to medium, add the shallots and apples to the pot and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the shallots and apples to a bowl. Set aside.

Meanwhile, in another bowl, whisk together the apple cider, stock and 3 Tbs. of the mustard. Pour the cider mixture into the pot, add a big pinch of salt and bring to a boil over medium-high heat. Return the pork to the pot and arrange the garlic heads around the meat, then nestle in the bouquet garni.

Cover the pot, transfer to the oven and cook for 3 hours, flipping the pork halfway through, then cook for 1 hour more. Remove the pot from the oven and add the shallots and apples. Cover and continue cooking until the pork is very tender, 30 to 45 minutes.

Remove the pot from the oven and let the pork rest in the sauce for 30 minutes before serving. Meanwhile, remove the bouquet garni and discard. Squeeze the garlic cloves out of the skins into the sauce or onto the pork. Stir in the remaining 3 Tbs. mustard, and season to taste with salt and pepper.

While the pork rests, prepare the polenta: In a large saucepan over high heat, combine the stock with a big pinch of salt and bring to a boil. Slowly whisk in the cornmeal, whisking constantly to prevent lumps, until smooth. Reduce the heat to low, cover and cook, stirring occasionally, until the polenta is thickened, smooth and tender to the bite, about 15 minutes. Remove from the heat and stir in the butter cubes, Parmesan and half-and-half. Season to taste with salt and pepper.

In a small fry pan over medium-high heat, cook the butter until it melts and becomes foamy, about 1 minute. Reduce the heat to medium and cook until the butter is dark and nutty and the milk solids have separated and browned, about 4 minutes (watch carefully so it doesn’t burn).

Transfer the polenta to a serving bowl or platter, drizzle with the brown butter and sprinkle with the chives. Arrange the pork, shallots and apples on the polenta and spoon over the sauce. Serve immediately. Serves 6.

Williams Sonoma Test Kitchen