CIDER BRINED PORK LOIN
Steps:
- Boil brown sugar, salt, 2 cups cider, 1 cup water, and seasoning to dissolve salt and sugar. Add 2 cups ice to cool. Add loin. Leave loin in brine for 5 hours to a full day. Place 2 tablespoons olive oil in roasting pan. Sprinkle salt and pepper on loins and brown loins on all sides over medium high heat. Add additional olive oil if necerrary to keep a little oil in bottom of raosting pan. Pour about 1/4 cup of brine around loins. Roast in oven at 400 degrees for 60 to 75 minutes or until center of loins 140 degrees. Let rest before slicing in thick slices.
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