Brined Pork Roast With Chestnut And Red Cabbage Sauté

1. 1

   Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-top freezer bag; add cider mixture. Seal bag, and chill 24 hours.

2. 2

   Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.

3. 3

   Bake at 300u00b0 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150u00b0. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160u00b0 before slicing. Serve with Chestnut and Red Cabbage Saute.

* Per serving · 4 servings · Values may vary.

No additional tips available.