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 375�F and roast until an instant-read thermometer
inserted into the thickest part of the roast registers 120�F, about
1 hour.
Increase the heat to 425�F 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
140�F, 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. |