Roasted Pork Loin with Maple-Mustard Crust & Grilled Roast Pork Cubano Sandwiches

Roasted Pork Loin with Maple-Mustard Crust & Grilled Roast Pork Cubano Sandwiches.

Brining the pork in this recipe makes it really tender and juicy.  Also, we make it for a 2 night dinner, roast pork the 1st night and Cubano sandwiches with the leftovers.

For the Brine:
8 cups apple juice
¾ cup kosher salt
¼ cup light brown sugar
2 cloves garlic smashed
3 sprigs fresh thyme
1 4lb boneless pork loin

For the Roast:
¼ cup maple syrup
3 tsp. whole grain Dijon Mustard
2 tsp chopped thyme
¾ tsp black pepper
1 tsp olive oil
½ tsp. kosher salt

Brine the pork: Combine 2 cups of apple juice with salt, brown sugar, garlic, and thyme and bring to a boil.  Stir until salt and sugar dissolve.  Add the remaining apple juice and cool to room temp.  Transfer to a large container, add the pork,  and refrigerate for at least 8 hours and up to 18 hours.
Roast the Pork: Put rack in center of oven, and heat to 450 degrees.  Mix maple syrup, mustard, thyme, and pepper.  Brush the pork all over with the mustard mixture.  Put the pork fat side up and Roast the pork until the crust just starts to brown, about 15 minutes.  Reduce the heat to 350 degrees and cook until the thickest part of the port reads 145 degrees F.  30-50 minutes more.  Let rest for 10 minutes and then slice and serve!

Grilled Cubano Sandwhiches:
Mojo: 1 med clove garlic
½ tsp kosher salt
1 Tbs. olive oil
1 Tbs. fresh lime juice
1 Tbs. chopped cilantro
Sandwiches:
4 sub rolls (I like the bulk ones that Calabria sells, for this)
3 tbs whole-grain mustard
leftover pork, sliced
¼ lb. thinly sliced ham
4 thick slices Swiss cheese
large dill pickles (hamburger slices)
2 tbs. unsalted butter.
Make the mojo: Peel and mince the garlic. Mash with salt, Mix in olive oil, lime juice and cilantro. 
Make the Sandwiches: You can use a skillet, but I have a Panini maker, which works great.  Brush the interior of rolls with the mojo and mustard.  Stack the bottom part of the roll with equal amounts of pork, ham, cheese and pickles.  Tope each sandwich with the upper half and spread the butter on the top and bottom of each sandwich. Grill sandwiches until cheese is melted and bread is slightly browned.