Roasted Cider-Brined Pork Loin with Green Tomato Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For the deepest flavor, use unfiltered cider. Ingredients:
2 quarts water, divided |
1 cup granulated sugar |
1/2 cup kosher salt |
2 quarts apple cider |
1 (2 1/2-pound) pork loin roast, trimmed |
cooking spray |
1/2 cup packed brown sugar |
1/3 cup diced red onions |
1/3 cup apple cider vinegar |
1/3 cup golden raisins |
1 tablespoon minced garlic |
3/4 teaspoon minced peeled fresh ginger |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground cinnamon |
1/8 teaspoon kosher salt |
1 pound green tomatoes, diced |
Directions:
1. Combine 1 quart water, granulated sugar, and 1/2 cup salt in a large stockpot; bring to a boil, stirring until sugar and salt dissolve. Add remaining 1 quart water and cider; cool to room temperature. Add pork; refrigerate 12 to 18 hours, turning occasionally.
2. Preheat oven to 375°.
3. Remove pork from brine; pat dry with paper towels. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 55 minutes or until a thermometer inserted into thickest part of pork registers 140°. Remove pork from pan; let stand 15 minutes. Cut crosswise into thin slices.
4. Combine brown sugar and remaining ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat to low; cook 1 hour and 45 minutes, stirring occasionally.
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