Shelly's Recipe

ROAST PORK WITH GARLIC AND APPLE BRINE

Category: Roasts/Tenderloins - Pork

1 apple, cut into eighths
1/4 cup kosher salt and sugar
4 large garlic cloves, crushed
2 tsp whole black peppercorns
1 tsp dried sage
2 1/2 lb boneless center-cut pork loin
2 apples, peeled, cored and cut into eighths
2 tbsp finely chopped garlic
2 tsp dried sate
1 tbsp olive oil
2 tsp cider vinegar
1/2 tsp pepper
1/4 tsp salt

Make brine: Microwave 2 cups water in a bowl until steaming. Stir in first 6 ingredients until sugar has almost dissolved. Add 2 cups cold water. Cool to room temperature. Pour brine into a large resealable plastic storage bag. Add pork. Push out excess air from bag and seal. Marinate pork in the refrigerator for 24 hours, turning the bags several times.

Spread the two apples in an 11x7 inch baking dish; set aside. Combine remaining ingredients in a cup; set aside.

Heat oven to 350.

Drain pork in a colander; discard brine and solids. Rinse pork under cold running water. Pat dry. Rub pork with garlic mixture and place on top of apples in baking dish. Roast for 2 – 2 3/4 hours, allowing about 20-25 minutes per pound, or until thermometer registers 155. Place on warm platter, cover with foil. Let stand 15 minutes before slicing to allow juices to set and temperature to rise to 160. Remove apples from baking dish, coarsely chop and transfer to a bowl; skim fat from drippings in pan. Stir drippings into apples. Serve pork with apples. Serves 6