Crown Roast of Pork with Lady Apples and Shallots

Name: Crown Roast of Pork with Lady Apples and Shallots
Yield: 12
Ingredients: 2 bone racks of pork, about 4 pounds each, chine bone removed, fat trimmed to ¼-inch thick, rib bones frenched; 1 1/2 cups light brown sugar packed; 10 ounces kosher salt 2 cups Diamond Crystal or 1¼ cups Morton; 1 cup apple cider vinegar; 12 garlic cloves finely grated; 2 tablespoons chopped fresh thyme plus 8 sprigs; 1 tablespoon brown mustard seeds; 1 teaspoon coarsely ground black pepper; 1/4 cup whole grain dijon mustard; 4 tablespoons olive oil divided; 4 ounces bacon chopped; 12 lady apples halved; 1 1/2 pounds shallots peeled, halved lengthwise if large; 3 cups dry hard cider

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12 SERVINGS

2 bone (racks of pork, about 4 pounds each, chine bone removed, fat trimmed to ¼-inch thick, rib bones frenched)

1 1/2 cups light brown sugar (packed)

10 oz. kosher salt (2 cups Diamond Crystal or 1¼ cups Morton)

1 cup apple cider vinegar

12 garlic cloves (finely grated)

2 Tbsp. chopped fresh thyme (plus 8 sprigs)

1 Tbsp. brown mustard seeds

1 tsp. coarsely ground black pepper

1/4 cup whole grain dijon mustard

4 Tbsp. olive oil (divided)

4 oz. bacon (chopped)

12 lady apples (halved)

1 1/2 lb. shallots (peeled, halved lengthwise if large)

3 cups dry hard cider

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Crown Roast of Pork with Lady Apples and Shallots

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