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Cider-Brined Pork Loin Roast

By Posted on
Cider-Brined Pork Loin Roast
Serves 8
This delicious, easy brined pork loin is chock full of flavor and just right for your holiday table... or anytime, for that matter!
Prep Time
12 hr 30 min
Cook Time
1 hr
Total Time
13 hr 30 min
Prep Time
12 hr 30 min
Cook Time
1 hr
Total Time
13 hr 30 min
Ingredients
  1. 2 quarts water
  2. 1 cup packed brown sugar
  3. 1/2 cup kosher (coarse) salt
  4. 4 cloves garlic, crushed
  5. 2 sprigs fresh rosemary
  6. 2 quarts apple cider
  7. 1 boneless pork loin roast (2 to 4 lb)
  8. Cooking spray
  9. 2 teaspoons coarse ground black pepper
  10. 1 teaspoons finely chopped fresh rosemary leaves
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Instructions
  1. In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, 1/2 cup salt, the crushed garlic and rosemary sprigs.
  2. Heat to boiling, stirring until brown sugar and salt are dissolved.
  3. Stir in cider and remaining 1 quart water; cool to room temperature.
  4. Add pork. Cover; refrigerate at least 12 hours or up to 48 hours.
  5. Preheat oven to 375° F.
  6. Spray broiler pan with cooking spray.
  7. Remove pork from brine; discarding the brine.
  8. Pat pork dry with paper towels.
  9. Place pork on broiler pan; spray pork with cooking spray.
  10. Sprinkle with the pepper and chopped rosemary.
  11. Bake uncovered 50 to 60 minutes or until thermometer inserted into center of pork reads 145°F.
  12. Cover with foil; let stand at least 5 minutes before carving.
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Adapted from Pillsbury
Adapted from Pillsbury
What's Cooking? https://recipe.mbplace.net/