ROSEMARY CIDER BRINED PORK LOIN

Rosemary Cider Brined Pork Loin image

Rosemary Cider Brined Pork Loin is extra juicy and flavorful thanks to brining...and while it's easy enough to make for a weeknight dinner, it's impressive enough to serve for a special occasion!

Provided by @MakeItYours

Number Of Ingredients 20

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Ingredients

1/2 cup kosher salt
1/2 cup honey
1 cup unsweetened apple cider (or juice)
1 cup apple cider vinegar
2 teaspoons chili powder
1 bunch fresh rosemary
1 bunch fresh thyme
4-pound pork loin roast
Extra virgin olive oil
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For the sauce:
3 tablespoons all-purpose flour
3/4 cup unsweetened apple cider (or juice)
3/4 cup chicken broth
1 tablespoon apple cider vinegar
2 to 3 teaspoons honey, to taste
1 teaspoon finely minced rosemary
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons heavy cream

Steps:

In a small pot set over medium heat, combine the kosher salt, honey, apple cider, apple cider vinegar, and chili powder. Stir until the salt just dissolves. Remove from heat, add rosemary and thyme, and allow to cool completely.
Once cool, pour brine into an extra-large, freezer-thickness plastic baggie. Add pork loin. Squeeze air out of bag and seal to shut. Place inside a large bowl or pan (in case of leaks) and refrigerate for 24 hours. Flip bag at least a couple of times throughout the brining time.
Remove pork loin from the refrigerator at least a half hour before you're ready to cook so that it may come to room temperature. Adjust the rack in the center position of the oven and preheat to 350°F. Fit a large roasting pan with a rack, then drain the pork and discard the brine solution. Rinse the pork under cool water and pat dry with paper towels. Rub the pork with olive oil and place on the rack, fat side up. Insert a meat thermometer into the center of the pork.
Roast pork for 45 minutes, then remove it from the oven and carefully slice off most of the thick layer of fat from the top so that the surface of the roast may brown. Place pork back in the oven and continue roasting until the internal temperature reaches 145°F. Transfer to a cutting board, tent with aluminum foil, and allow to rest for at least 15 minutes before slicing.
While the pork is resting, make the pan sauce by spooning 3 tablespoons of pan juices into a medium saucepan set over medium heat. Stir in flour and whisk continuously for 1 minute. Slowly and gradually whisk in the apple cider and chicken broth, continuously stirring so that sauce becomes smooth. Bring to a boil while stirring and then reduce heat to medium. Stir in apple cider vinegar, honey, rosemary, salt, and pepper. Cook, stirring frequently, until sauce is thickened and reduced, which will probably take from 5 to 10 minutes. Remove saucepan from heat, stir in cream, and adjust seasonings, to taste.