Directions:
- Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
- Preheat oven to 350°.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.56 Kcal (643 kJ) | ||
| Calories from fat | 25.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 38.24mg | 13% | |
| Sodium | 847.62mg | 35% | |
| Potassium | 409.14mg | 9% | |
| Total Carbs | 18.3g | 6% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 12.59g | 25% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.54 Kcal (216 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 4% | |
|---|---|---|---|
| Cholesterol | 12.84mg | 13% | |
| Sodium | 284.52mg | 35% | |
| Potassium | 137.34mg | 9% | |
| Total Carbs | 6.14g | 6% | |
| Sugars | 5.47g | 65% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 4.23g | 25% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.2mg | 4% | |
| Calcium | 11.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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