Christmas Dinner Recipes from Razzle Dazzle Recipes
Apple-Glazed Pork Loin Recipe
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Apple-Glazed Pork Loin
The pork loins are immersed in a saltwater brine before roasting to enhance the juiciness of the meat. The salt penetrates the meat as it soaks, drawing in moisture. Brown sugar adds a touch of sweetness and helps the meat develop a nice caramelized exterior.

8 cups water
1 cup salt
1 1/4 cups firmly packed light brown sugar
1 bay leaf
2 boneless pork loins, each about 2 1/2 lb.
Freshly ground pepper, to taste
1/4 cup chopped fresh sage
2 Tbs. extra-virgin olive oil
2 Tbs. brandy

Apple Glaze
2 cups sweetened applesauce
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Mix together glaze ingredients and set aside.

In a large pot over high heat, combine the water, salt, brown sugar and bay leaf and bring to a boil. Stir until the salt and sugar dissolve. Let the brine cool completely. Place the pork loins in a large plastic container and add the cooled brine, submerging the pork completely. Cover and refrigerate for 12 hours or up to overnight.

Soak the terra-cotta lid of an oval roaster according to the manufacturer's instructions. Remove the pork from the brine and let stand at room temperature for 1 to 1 1⁄2 hours.

Season the pork with pepper and sprinkle with the sage. Using kitchen twine, tie the loins together to make an evenly shaped roast.

In an oval roaster over medium-high heat, warm the olive oil. Brown the roast on all sides, 6 to 8 minutes total. Remove the pan from the heat and add the brandy. Cover and place in a cold oven. Heat the oven to 375F and roast until an instant-read thermometer inserted into the thickest part of the roast registers 120F, about 1 hour.

Increase the heat to 425F and uncover the pan. Baste the roast with some of the apple glaze and continue roasting, basting frequently with the glaze and the pan drippings, until an instant-read thermometer inserted into the thickest part of the roast registers 140F, about 25 minutes more. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.

Skim the fat from the pan drippings, add any remaining glaze and baste the roast with the mixture. Carve the roast and arrange on a warmed platter. Serve immediately.

Serves 6.


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