Cider-Brined, Mustard-Glazed Pork Loin - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/rhoda-boone
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tende
Ingredients
- 1 cup kosher salt
- 1/2 cup (packed) light brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds, lightly crushed
- 2 tablespoons mustard seeds
- 12 thyme sprigs
- 2 bay leaves
- 4 cups apple cider, divided
- 1 (5-pound) boneless pork loin (tied if desired)
Instructions
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
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