Baked pork in breadcrumbs with mustard and herbs

Ingredients:

Meat

• 1 cup coarse salt
• 6 tablespoons of granulated sugar
• 8 cloves garlic, crushed
• 8 bay leaves
• 3 tbsp dried juniper berries, slightly crushed
• 2 tablespoons black peppercorns
• 1 teaspoon whole cloves
• 1 center cut of pork loin on the bone with 6 ribs (approximately 2.5 kg), cut the spine

Breading

• 1 tbsp. panko breadcrumbs
• 4 tbsp (60 g) butter at room temperature
• 1 green onion, cut into 2.5 cm pieces.
• 0.5 cup fresh parsley
• 2 tablespoons fresh thyme
• 2 tsp dried juniper berries, slightly crushed
• 3 tablespoons Dijon mustard

Preparation:

1. Salt the pork: In a large saucepan or wide cauldron (large enough to accommodate the pork), combine 4 cups of water, salt, sugar, garlic, bay leaf, juniper berries, pepper, and cloves. Heat over medium heat, stirring until the salt and sugar dissolve. Add 8 cups of ice cubes; stir occasionally until the brine cools.
2. Using the tip of a knife, make small, deep slits about 5 cm apart all over the pork and between the ribs. Place the pork in the pan, submerging it in the brine. Add more cold water if necessary to ensure the meat is completely submerged. Refrigerate overnight.
3. Place a rack in a roasting pan and set the roasting pan on the lowest rack of the oven; preheat the oven to 325°F (160°C). Remove the pork from the brine, pat dry, and set aside to come to room temperature. Pour 3 cups of the brine (along with the spices) into a medium saucepan and bring to a simmer. Remove the hot roasting pan from the oven and carefully place the pork, rib-side down, on the rack. Pour the hot brine into the bottom of the roasting pan. Roast until most of the fat has rendered, about 40 minutes.
4. Meanwhile, prepare the breading: In a food processor, combine panko, butter, green onions, parsley, thyme, and juniper berries until the herbs are coarsely chopped and all ingredients are evenly combined.
5. Remove the pork from the oven and place it meat-side up. Spread mustard on the top and sides, then sprinkle with breadcrumbs, patting to adhere. Return the pork loin to the oven and bake for another 50 minutes.
6. Increase the oven temperature to 425°F (220°C) and continue roasting until the crust is crisp and a thermometer inserted into the center of the meat registers 140°F (60°C), about 20 minutes more. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 20 minutes before slicing.