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

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

By Pillsbury Kitchens

Updated April 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.