Brined Pork Roast with Chestnut and Red Cabbage Saute |
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Prep Time: 7 Minutes Cook Time: 81 Minutes |
Ready In: 88 Minutes Servings: 8 |
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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. 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 saut |
Directions:
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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