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Cider-Brined Pork Loin Roast

Name: Cider-Brined Pork Loin Roast
Prep time: 30 min
Total time: 14 h 25 min
Yield: 8
Ingredients: 2 quarts water; 1 cup packed brown sugar; 1/2 cup kosher (coarse) salt; 4 cloves garlic, crushed; 2 sprigs fresh rosemary; 2 quarts apple cider; 1 boneless pork loin roast (2 to 3 lb); Cooking spray; 2 1/4 teaspoons coarse ground black pepper; 2 teaspoons finely chopped fresh rosemary leaves; 2 cups applesauce; 1/2 cup dry white wine or chicken broth; 1/3 cup golden raisins; 1 clove garlic, finely chopped; 1 tablespoon packed brown sugar; 1/8 teaspoon kosher (coarse) salt

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Prep 30 min
Total 14 hr 25 min
Ingredients 16
Servings 8

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Easy brined pork loin is finished with a simple and flavorful herbed pan sauce, just right for your holiday table.

By Pillsbury Kitchens

Updated Apr 16, 2015

Ingredients

2 quarts water
1 cup packed brown sugar
1/2 cup kosher (coarse) salt
4 cloves garlic, crushed
2 sprigs fresh rosemary
2 quarts apple cider
1 boneless pork loin roast (2 to 3 lb)
Cooking spray
2 1/4 teaspoons coarse ground black pepper
2 teaspoons finely chopped fresh rosemary leaves
2 cups applesauce
1/2 cup dry white wine or chicken broth
1/3 cup golden raisins
1 clove garlic, finely chopped
1 tablespoon packed brown sugar
1/8 teaspoon kosher (coarse) salt

Steps

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. 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 or up to 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; spray pork with cooking spray. 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 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, 1/8 teaspoon salt, remaining 1/4 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.

Nutrition Information

330 Calories, 8g Total Fat, 28g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Total Fat: 8g; 0%

Saturated Fat: 3g; 0%

Sodium: 1610mg; 0%

Total Carbohydrate: 38g; 0%

Dietary Fiber: 1g; 0%

Protein: 28g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Fruit; 1 Other Carbohydrate; 4 Very Lean Meat; 2 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.