Cider-brined pork roast
With Sweet and Spicy Apples
Feed a crowd with this warming combination of tangy cider, sweet and spicy apples and succulent pork roast.
- 1 Open Prairie® Natural* Pork loin roast, chine bone cracked (about 5 pounds)
- 5 c apple cider
- ⅓ c plus 1 Tbsp plain table or sea salt
- ⅓ c plus 1 Tbsp packed light brown sugar
- 5 c iced water
- 1 Tbsp dried rosemary
- In large non-aluminum saucepan whisk cider, salt and sugar to dissolve salt and sugar.
- Stir in iced water and rosemary.
- Add Open Prairie Natural pork loin roast to pot, meaty side down.
- Refrigerate for 4 to 6 hours.
- Preheat oven to 450ºF.
- Remove pork from brine; discard brine. Pat pork dry with paper towels.
- Tie roast crosswise with kitchen twine to hold its shape.
- Place pork, bone side down (no rack needed), in shallow roasting pan.
- Roast for 15 minutes. Reduce temperature to 350ºF. Roast until instant-read thermometer inserted in thickest part of roast not touching a bone reads 145ºF, about 1 hour.
- Transfer pork to chopping board and let stand for 15 minutes.
- For Sweet and Spicy Apples: Increase oven temperature to 425ºF. Pour out all but 1 tablespoon fat from pan.
- Add apples and jalapeño and stir to coat.
- Return to oven and roast until apples are barely tender, about 10 minutes.
- Remove from heat and stir in honey.
- Carve roast and serve with apples.
Sweet and Spicy Apples
- 4 baking apples, such as Golden Delicious, Fuji or Cortland, peeled, cored, and cut into eighths
- 1 jalapeño chile, seeded and finely chopped
- 2 Tbsp honey