Thick Brush Stroke

Apple Cider Brined Pork Loin

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1. Add the apple cider, apple cider vinegar, kosher salt, shallot, garlic, bay leaves, and rosemary sprigs to a medium pot and bring to a boil. Continue boiling for two minutes then transfer the contents to a large bowl. 2. Add the ice cubes and once they have melted, add the pork loin making sure it is submerged. Cover and refrigerate for 8-24 hours.

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3. Remove the pork loin from the brine and pat dry. Rub the entire roast with olive oil then sprinkle with the black pepper. 4. Preheat oven to 375 degrees.

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5. Heat a skillet (preferably cast-iron) to medium-high heat and sear each side of the roast for 3-5 minutes.

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6. Transfer the pork loin to a baking sheet, surround it with veggies if desired, and bake for 50-minutes to one hour or until the internal temperature registers 140 degrees.

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7. Remove from oven, loosely cover with tin foil, and rest for ten minutes. Slice, drizzle with the cooking juices, and serve warm.

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"It has been a long time since  I’ve cooked a pork loin. I just  couldn’t seem to get it right until  I followed your brine recipe.  Oh, man it was good!"

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