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½ cup kosher salt

¾ cup packed light brown sugar

1 medium Spanish onion, quartered

10 black peppercorns

10 mustard seeds

8 sprigs fresh thyme

2 bay leaves

1 (3-pound) center-cut rack of pork

½ cup molasses

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

3 shallots, finely chopped

1¼ cups Jack Daniel’s whiskey

1 quart chicken stock, homemade or store-bought

2 tablespoons unsalted butter, cut into pieces, chilled

2 tablespoons finely chopped fresh flat-leaf parsley, plus whole sprigs for garnish

Apple Butter

Parsley Oil (optional), for garnish

1. Bring 6 cups cold water, the apple juice concentrate, salt, ½ cup of the sugar, the onion, peppercorns, mustard seeds, thyme, and bay leaves to a simmer in a large stockpot and cook until the sugar and salt are dissolved, 2 to 3 minutes. Let cool completely. Submerge the roast in the brine. Weight it down by placing a plate on top, cover with plastic wrap, and refrigerate for at least 12 and up to 24 hours.

2. Whisk together the molasses and mustards in a small bowl. Season with salt and pepper.

3. Preheat the oven to 425°F.

4. Remove the pork from the brine, rinse under cold water, and pat dry with paper towels. Heat the oil in a large deep sauté pan over high heat. Season the pork on both sides with salt and pepper and cook until golden brown on both sides, 4 to 6 minutes per side.

5. Transfer the pork to a baking sheet; set aside the pan and oil for the sauce. Brush the pork with some of the mustard glaze and finish cooking in the oven, brushing with the glaze every 10 minutes, until cooked to an internal temperature of 150°F, 25 to 30 minutes. Remove from the oven, tent loosely with foil, and let rest for 15 minutes.

6. Add the shallots to the reserved sauté pan and cook over medium-high heat until soft, 4 minutes. Add the Jack Daniel’s and cook, scraping the bottom of the pan with a wooden spoon, until almost completely evaporated, 5 minutes. Add the chicken stock and remaining ¼ cup brown sugar, bring to a boil, and cook until reduced to a sauce consistency, about 1½ cups, about 10 minutes. Remove from the heat. Whisk in the butter, season with salt and pepper, and stir in the chopped parsley.

7. Slice the rack into chops and place on large plates. Drizzle a little of the sauce around each chop and top with some of the apple butter. Garnish with parsley sprigs and parsley oil if desired.

APPLE BUTTER

Makes about 1½ cups

2 tablespoons canola oil

½ small Spanish onion, finely chopped

1 clove garlic, finely chopped

2 large Granny Smith apples, peeled, cored, and chopped

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

½ pound (2 sticks) unsalted butter, softened

1. Heat the oil in a large sauté pan over medium heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apples, brown sugar, and ¼ cup water and cook until the apples are very soft, 10 minutes. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.

2. Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. Bring to room temperature before serving.

PAN-ROASTED PORK TENDERLOIN

GREEN TOMATO–PEACH RELISH, GREEN PEA COUSCOUS

Ray Charles must have been in my head when I designed this dish, because it’s all about Georgia. The green tomato–peach relish is a natural, and not only because both ingredients are beloved by Georgians. The tartness of the green tomatoes is evenly matched by the honey sweetness of the peaches, and the resulting relish is fresh, incredibly flavorful, and totally balanced. Pork tenderloin is lean, has very little fat, and cooks quickly, so your kitchen stays cool while you eat well. This really is a wonderful summer dish.

Serves 4 to 6

4 tablespoons canola oil

2 pounds pork