Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.15 Kcal (951 kJ) | ||
| Calories from fat | 32.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 1824.73mg | 76% | |
| Potassium | 496.58mg | 11% | |
| Total Carbs | 35.39g | 12% | |
| Sugars | 33.59g | 134% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 12.63g | 25% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.22 Kcal (407 kJ) | ||
| Calories from fat | 13.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 6% | |
|---|---|---|---|
| Cholesterol | 16.02mg | 12% | |
| Sodium | 781.02mg | 76% | |
| Potassium | 212.54mg | 11% | |
| Total Carbs | 15.15g | 12% | |
| Sugars | 14.38g | 134% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 5.4g | 25% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.5mg | 6% | |
| Calcium | 18.6mg | 4% | |
* 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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