Cider-Brined Pork Loin Roast

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

quarts water

cup packed brown sugar

1/2

cup kosher (coarse) salt

cloves garlic, crushed

sprigs fresh rosemary

quarts apple cider

boneless pork loin roast (2 to 3 lb)

Cooking spray

2 1/4

teaspoons coarse ground black pepper

teaspoons finely chopped fresh rosemary leaves

cups applesauce

1/2

cup dry white wine or chicken broth

1/3

cup golden raisins

clove garlic, finely chopped

tablespoon packed brown sugar

1/8

teaspoon kosher (coarse) salt

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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 375ºF. 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 145ºF. 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.