Make Ahead
Cider-Brined Pork Loin Roast
Prep Time: 30 Minutes Start to Finish: 13 Hours 25 Minutes 12 servings
- 2 quarts water
- 1 cup packed brown sugar
- ½ cup coarse (kosher) salt
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 quarts apple cider
- 1 boneless pork loin roast (3 lb)
- 1 tablespoon vegetable oil
- 2¼ teaspoons coarse ground black pepper
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 cups applesauce
- ½ cup dry white wine or chicken broth
- ⅓ cup golden raisins
- 1 clove garlic, finely chopped
- 1 tablespoon packed brown sugar
- ⅛ teaspoon kosher (coarse) salt
1 In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, ½ cup salt, the crushed garlic and rosemary sprigs. Heat to boiling, stirring until brown sugar and salt are dissolved. Stir in cider and remaining 1 quart water; cool to room temperature. Add pork. Cover; refrigerate at least 12 hours but no longer than 48 hours.
2 Heat oven to 375°F. Spray broiler pan with cooking spray. Remove pork from brine; discard brine. Pat pork dry with paper towels. Place pork on broiler pan; brush pork with oil. Sprinkle with 2 teaspoons of the pepper and 1 teaspoon of the chopped rosemary.
3 Bake uncovered 40 to 50 minutes or until thermometer inserted into center of pork reads 145°F.* Cover loosely with foil; let stand at least 3 minutes.
4 Meanwhile, in 2-quart saucepan, mix applesauce, wine, raisins, the chopped garlic, 1 tablespoon brown sugar, ⅛ teaspoon salt, the remaining ¼ teaspoon pepper and remaining 1 teaspoon chopped rosemary. Cook over medium heat 20 minutes, stirring occasionally, until raisins are plump and sauce is thickened. Serve sauce with pork.
*Pork only needs to roast to 145°F. If you prefer it more done, you can roast it to 160°F. Just allow for a few extra minutes per pound of roasting time in your overall meal game plan.
1 Serving: Calories 280; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 1240mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 25g Exchanges: 1½ Other Carbohydrate, 3½ Lean Meat Carbohydrate Choices: 1½
Festive Touch All you need to dress up this pork roast for your holiday table are sprigs of fresh rosemary and some fresh cranberries.
