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Brined Pork Roast with Chestnut and Red Cabbage Sauté

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups apple cider

  2. 1/2 cup firmly packed dark brown sugar

  3. 2 tablespoons salt

  4. 2 tablespoons prepared mustard

  5. 2 tablespoons molasses

  6. 2 bay leaves, crumbled

  7. 1 (4-pound) boneless pork loin roast

  8. 1 tablespoon olive oil

  9. Chestnut and Red Cabbage Saute

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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