Pork loin roast has a reputation for being dry and boring, but this cider and maple brine makes it anything but. It stays nice and moist, and the flavors pop when paired with the mustard-seed speckled apple chutney.
1 cup apple cider
¼ cup dark pure maple syrup
2 bay leaves
1 small sprig rosemary
1 teaspoon ground cinnamon
3 tablespoons coarse kosher salt
1 ½ cups ice
1 2-pound boneless pork loin roast
2 teaspoons unsalted butter
1 shallot minced
2 tablespoon cider vinegar
2 tablespoon dark pure maple syrup
½ teaspoon mustard seeds
½ teaspoon salt
2 apples, peeled and diced
Maple Sugar Rub
1 tablespoon granulated maple sugar (or brown sugar)
1 tablespoon softened unsalted butter
1 teaspoon brown mustard
½ teaspoon freshly ground pepper
½ teaspoon chopped rosemary
1/4 teaspoon salt
1. Brine pork: Whisk cider and ½ cup maple syrup maple syrup in a medium saucepan, Add bay leaves, rosemary sprig and cinnamon and place over high heat. Bring to a simmer, stirring occasionally. Stir in salt until dissolved and remove from the heat. Stir in ice. Brine should be room temperature or colder.
2. Tie pork with butchers twine in several places to hold a round shape if desired. Place pork in a deep bowl or re-sealable bag set in a bowl. Transfer the cider brine mixture to the bowl or bag to cover the pork. Reseal bag if using. Refrigerate 4 to 6 hours.
3. Make Chutney: Melt butter in a medium saucepan over medium heat. Add shallot, and cook, stirring often until fragrant and starting to brown, 30 to 90 seconds. Add vinegar, 2 tablespoons maple syrup, mustard seeds and salt. Increase heat to high and bring to a simmer, stirring often. Add apples, stir to coat, cover and bring to a simmer. Reduce heat to medium-low and simmer, covered, stirring occasionally until the apples soften and start to break down 4 to 6 minutes.
4. Sugar Rub and Roast Pork: Preheat oven to 425 degrees.
5. Remove pork from the brine, discard brine, and pat pork dry with paper towels. Mix maple sugar, butter and mustard in a small dish. Add the remaining ½ teaspoon chopped rosemary, pepper and salt and stir to make a paste. Spread the paste over the pork and set in a small roasting pan.
6. Roast pork until a thermometer inserted into the center of the roast reaches 125 degrees F, 38 to 45 minutes. See note. Let rest on a carving board 15 minutes before removing twine and slicing. Serve with the warm chutney.
The center of the roast should be 125 degrees F when you take it out. As it rests, the temperature will continue to rise. As you can see in my photos and video there is only the slightest hint of pink in the center of the roast. Note: the USDA says to roast it to 145 degrees before taking it out of the oven. This will result in a much dryer roast, but if you have safety concerns or health issues, please follow their guidance.
- Serving Size: 4 ounces pork 1/4 cup chutney
- Calories: 272
- Sugar: 18 g
- Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 31 g