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1
For brine, Microwave 2 cups water in a microwaveproof bowl on HIGH 3 minutes, until steaming, Stir in apple, kosher salt, suger, garlic, peppercorns and sage until sugar has almost dissloved.
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2
Add 2 cups cold water.
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3
Cool to room temperture.
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4
Pour brine into large, heavey-duty, resealable storage bag, Add PORK.
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5
Push out excess air from bag and seal.
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6
Marinate pork in refrigerator 24 hours, turning the bag several times.
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7
Spread the two apples in a 11 x 7-inch baking dish; set aside.
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8
Combine garlic, sage, oil, vinegar, pepper, and salt in a cup; set aside.
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9
Heat oven to 350 degrees.
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10
Drain pork into calander; discard brine and solids.
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11
Rinse pork under cold running water.
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12
Pat dry.
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13
Rub pork with garlic mixture and place on top of apples in baking dish.
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14
Bake pork and apples intil an instant-read meat themometer inserted in center of pork registers 160 degrees, about 60 to 70 minutes.
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15
Transfer pork to a serving platter and cover loosely with foil.
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16
Remove apples from baking dish, coarsely chop and transfer to a bowl; skim fat from drippings in pan.
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17
Stir drippings into apples.
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18
Serve apples with sliced pork.
