Step 1

Tie the pork tightly with twine at ¾- to 1-inch intervals to make the roll as perfectly round as possible

Step 2

Combine the dry brine ingredients, rub evenly over the entire roast and leave uncovered in refrigerator 24 hours on lowest rack

Step 3

Take the pork out of the refrigerator 30 to 45 minutes before roasting

Step 4

Preheat oven to 425°F, with rack at center

Step 5

Fill a roasting pan with apples, pears and onions and season with a little salt and pepper

Step 6

Pour the Calvados and stock over the apples, pears and onions

Step 7

Listicle: Rachael Ray 16

Step 8

5" x 13

Step 9

5" Nonstick Roaster with Reversible Rack Place a rack over the top and set the pork roast on it

Step 10

Coat lightly with EVOO spray and place in oven

Step 11

Roast pork 30 minutes at 425°F, then reduce heat to 325°F and roast to 140°F, about 45 minutes more

Step 12

Remove and let stand 15 to 20 minutes before carving

Step 13

If making gravy, melt butter in a saucepan over medium heat, whisk in flour, then add salt and pepper

Step 14

Whisk in stock and bring to a boil to thicken enough to coat a spoon

Step 15

Add cream and temper an egg yolk (if using) by whisking together yolk and a ladle of gravy, then adding yolk mixture back to sauce

Step 16

Whisk in Dijon mustard (if using)

Step 17

Remove strings from the pork roast and thinly slice

Step 18

Serve with roasted fruit and onions and top with pan juices or gravy