Roasted Cider-Brined Pork Loin with Green Tomato Chutney

Roasted Cider-Brined Pork Loin with Green Tomato Chutney Recipe
Photo: Squire Fox; Styling: Mary Clayton Carl

For the deepest flavor, use unfiltered cider.

Yield:

Serves 10 (serving size: 3 ounces pork and about 3 tablespoons chutney)

Total time: 19 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 19 Hours, 30 Minutes

Nutritional Information

Calories 237
Fat 5.9 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 22.1 g
Carbohydrate 23.8 g
Fiber 0.9 g
Cholesterol 66 mg
Iron 1.1 mg
Sodium 540 mg
Calcium 33 mg

Ingredients

2 quarts water, divided
1 cup granulated sugar
1/2 cup kosher salt
2 quarts apple cider
1 (2 1/2-pound) pork loin roast, trimmed
Cooking spray
1/2 cup packed brown sugar
1/3 cup diced red onions
1/3 cup apple cider vinegar
1/3 cup golden raisins
1 tablespoon minced garlic
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 pound green tomatoes, diced

Preparation

1. Combine 1 quart water, granulated sugar, and 1/2 cup salt in a large stockpot; bring to a boil, stirring until sugar and salt dissolve. Add remaining 1 quart water and cider; cool to room temperature. Add pork; refrigerate 12 to 18 hours, turning occasionally.

2. Preheat oven to 375°.

3. Remove pork from brine; pat dry with paper towels. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 55 minutes or until a thermometer inserted into thickest part of pork registers 140°. Remove pork from pan; let stand 15 minutes. Cut crosswise into thin slices.

4. Combine brown sugar and remaining ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat to low; cook 1 hour and 45 minutes, stirring occasionally.

Shaun Garcia,

Cooking Light

June 2013
Also featured in: Southern Living, February 2015;
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