Roasted Cider-Brined Pork Loin with Green Tomato Chutney

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.

Preheat oven to 375°.

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.

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.