Brined Pork Roast with Chestnut and Red Cabbage Sauté

Brined Pork Roast with Chestnut and Red Cabbage Sauté Recipe
Oxmoor House
Brining, soaking lean cuts of meat in a solution of water and salt, is a technique used to achieve moist, juicy meat. Our recipe replaces water with apple cider. Mustard, sugar, and molasses are added for flavor.


8 to 10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 1 Hour, 21 Minutes
Other: 24 Hours, 10 Minutes


5 cups apple cider
1/2 cup firmly packed dark brown sugar
2 tablespoons salt
2 tablespoons prepared mustard
2 tablespoons molasses
2 bay leaves, crumbled
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil


Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-top freezer bag; add cider mixture. Seal bag, and chill 24 hours.

Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.

Bake at 300° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160° before slicing. Serve with Chestnut and Red Cabbage Sauté.

Christmas With Southern Living,

Oxmoor House

June 2006
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