Apple-Glazed Pork Loin

(from brightred’s recipe box)

The pork loins are immersed in a saltwater brine before roasting to enhance the juiciness of the meat. The salt penetrates the meat as it soaks, drawing in moisture. Brown sugar adds a touch of sweetness and helps the meat develop a nice caramelized exterior.

Source: Williams Sonoma

Serves 6 people

Categories: pork

Ingredients

  • 8 cups water
  • 1 cup salt
  • 1 1/4 cups firmly packed light brown sugar
  • 1 bay leaf
  • 2 boneless pork loins, each about 2 1/2 lb.
  • Freshly ground pepper, to taste
  • 1/4 cup chopped fresh sage
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. brandy
  • 1/4 cup Organic Apple Glaze

Directions

  1. In a large pot over high heat, combine the water, salt, brown sugar and bay leaf and bring to a boil. Stir until the salt and sugar dissolve. Let the brine cool completely. Place the pork loins in a large plastic container and add the cooled brine, submerging the pork completely. Cover and refrigerate for 12 hours or up to overnight.

  2. Soak the terra-cotta lid of an oval roaster according to the manufacturer’s instructions. Remove the pork from the brine and let stand at room temperature for 1 to 1 1⁄2 hours.

  3. Season the pork with pepper and sprinkle with the sage. Using kitchen twine, tie the loins together to make an evenly shaped roast.

  4. In an oval roaster over medium-high heat, warm the olive oil. Brown the roast on all sides, 6 to 8 minutes total. Remove the pan from the heat and add the brandy. Cover and place in a cold oven. Heat the oven to 375°F and roast until an instant-read thermometer inserted into the thickest part of the roast registers 120°F, about 1 hour.

  5. Increase the heat to 425°F and uncover the pan. Baste the roast with some of the apple glaze and continue roasting, basting frequently with the glaze and the pan drippings, until an instant-read thermometer inserted into the thickest part of the roast registers 140°F, about 25 minutes more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.

  6. Skim the fat from the pan drippings, add any remaining glaze and baste the roast with the mixture. Carve the roast and arrange on a warmed platter. Serve immediately.

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