- 8
Ingredients
- 4 cups Apple cider
- 4 cups Water
- 1/2 cup Kosher Salt
- 1/2 cup Light brown sugar ; packed
- 1 tablespoon Fennel seeds
- 1 tablespoon Coriander seeds
- 1 tablespoon Black peppercorns
- 3 Bay leaves
- 4 pound Boneless pork loin roast ; center cut
- 1 tablespoon Olive oil
- 2 teaspoon Sage ; fresh, chopped
- 2 teaspoon Rosemary ; fresh, chopped
- 2 teaspoon Thyme ; fresh, chopped
- 2 teaspoon Marjoram ; fresh, chopped
Preparation
Step 1
Combine first 8 ingredients in heavy, large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to a very large bowl or non-reactive pot. Add pork (weight pork with plate to keep below surface). Cover and refrigerate over night. Drain pork. Return pork to bowl, cover with water (weight pork with plate). Soak at room temperature for 2 hours.
Position rack in top third of oven and preheat at 350 degrees.
Drain pork. Pat dry.
Transfer to rack in roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until meat thermometer inserted into center of pork registers 150 degrees, about 1 hour and 40 minutes. Transfer pork to cutting board, tent with foil. Let stand 10 minutes.
Cut pork into 1/4 to 1/2 inch thick slices.
NOTE: If using dried herbs, use 3/4 teaspoon of each.