Cider Brined Pork Roast

You’ll want to start this the day before so the roast can soak up the brine.

Ingredients:

Brine:

4 cups apple cider

2 cups water

½ cup salt

½ cup packed brown sugar

1 teaspoon whole black peppercorns

2 teaspoons dried thyme

1 Tablespoon dried sage

Pork Roast:

1 (3 pound) pork loin roast (or 2 [1.5 pound]) roasts

Directions: To brine the pork roast (do this the night before you plan to serve): In a  large saucepan, add all brine ingredients and bring to a boil over medium high heat.  Reduce to medium heat and cook until the sugar and salt dissolve (just a few minutes). Let cool completely. Place the roast in a large zip top bag and pour the brine over. Refrigerate overnight or at least 5 hours, turning the bag over occasionally.

On the day of serving, remove the roast from the brine, discarding brine, and pat dry with paper towels. Preheat oven to 350 degrees F. Place on a rack in a roasting pan that has been sprayed with cooking spray. Add about ½ inch of water to the bottom of the roasting pan and cook for 1 hour and 15 minutes, or until the internal temperature reaches 160 degrees F. Place the roast on the serving plate, cover with foil and let rest for 10 minutes. Carve and serve with any pan juices on the side.