Roasted Cider-Brined Pork Loin with Green Tomato Chutney

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 19 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 5.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 22.1g
  • Carbohydrate: 23.8g
  • Fiber: 0.9g
  • Cholesterol: 66mg
  • Iron: 1.1mg
  • Sodium: 540mg
  • Calcium: 33mg

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. 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. 2. Preheat oven to 375°.
  3. 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. 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.
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