Brined Pork Roast with Chestnut and Red Cabbage Sauté

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.

Yield: 8 to 10 servings
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes


Ingredients

  • 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
  • Chestnut and Red Cabbage Sauté

Preparation

  1. 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.
  2. 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.
  3. 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.
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