Cider Brine:
4 cups apple cider (or apple juice I guess)
1/2 cup pickling or kosher salt
1/4 cup brown sugar
1 cloves garlic, smashed
2 sprigs fresh thyme
2 pounds (or so) of pork loin
Bring the brine ingredients to a slow boil, stir until everything is dissolved, then cool to room temperature. Put the pork into a large ziploc and add the brine, press the air out so the pork is in constant contact with the brine. Put in the fridge for 8 to 18 hours.
For the roast:
1/4 cup maple syrup
2 tbs grainy Dijon mustard
2 tsp thyme
1/2 tsp ground black pepper
Preheat oven to 450 F. Combine the crust ingredients. Pat the pork dry with a paper towel. Brush the pork all over with the mustard mixture. Roast the pork for 15 minutes, then reduce to 350 F and continue cooking until internal temp (thickest part) is 145 F.
Served with the Brussels Sprouts from the previous post, and some finely chopped potato and carrots that I had in the roasting pan, with the pork loin on top of them.
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