Cider-Brined Pork Roast

Apple Cider-Brined Pork Roast

8 cups cold water
2 cups apple cider
4 cups ice cubes
1/3 cup brown sugar
1 cup kosher salt
2 tablespoons fennel seeds, crushed
2 tablespoons caraway seeds, crushed
1 center-cut boneless pork loin, approximately 3 pounds
2 teaspoons garlic powder
1 teaspoon black pepper
1/2 teaspoon salt

In a large, deep pot, combine the water, cider, ice cubes, salt, sugar, and crushed spices and stir until combined.  Set the pork loin into the mixture, cover, and let sit for anywhere from 3 hours to 24 hours (we did ours for about 6).  When you’ve finished brining the pork, remove the loin from the brine and pat it dry with paper towels.  Combine the garlic powder, black pepper, and 1/2 teaspoon of salt and sprinkle all over the surface of the pork loin.  Set in a roasting pan and roast at 375 degrees for approximately one hour; remove from the oven and let rest, covered with foil, for 15 minutes before slicing.

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