Roasted Cider-Brined Pork Loin with Green Tomato Chutney

- Photo: Squire Fox; Styling: Mary Clayton Carl
Photo: Squire Fox; Styling: Mary Clayton Carl

For the deepest flavor, use unfiltered cider.

Hands-on time: 35 minutes
Total time: 19 hours 30 minutes
Yields: Serves 10 (serving size: 3 ounces pork and about 3 tablespoons chutney)


calories 237

fat 5.9g

satfat 1.7g

monofat 2.1g

polyfat 0.7g

protein 22.1g

carbohydrate 23.8g

fiber 0.9g

cholesterol 66mg

iron 1.1mg

sodium 540mg

calcium 33mg


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

How to Make It

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.

Preheat oven to 375°.

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.

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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