BRINED PORK LOIN WITH APPLES AND CIDER SAUCE

Another recipe from "Savoring The Seasons Of The Northern Hearland", by Beth Dooley and Lucia Watson! 

For the brine, bring all the following ingredients to a boil in a stockpot.  Cool before adding the meat and soaking overnight.

4 gallons water

2 bay leaves

2 cups salt

2 cups sugar

1 teaspoon allspice berries

2 teaspoons dried thyme

For the pork:

1 boneless pork loin (about 3 1/2 pounds), rolled and tied

Brine for the pork roast

2 tablespoons butter

2 tablespoons vegetable oil

2 scallions, chopped

4 apples, peeled, cored and chopped

2 carrots, chopped

1 onion, chopped

1/4 cup brandy or applejack

3 cups apple cider

3 cups hormade chicken stock or low salt canned broth

4 fresh thyme sprigs

Bay leaf

8 peppercorns

1/4-1/2 cup good quality mustard (depending on taste)

salt and freshly ground pepper to taste

sauteed apple slices for garnish

Place the pork loin in a noncorrosive bowl and add the brine solution.  Refrigerate overnight.  Drain the pork loin and pat dry.

Heat a large, deep pan or flameproof casserole over medium-high heat.  Add the butter and oil and sear the pork loin on all sides.  Remove the meat from the pan, then add the scallions, apples, carrots, and onion, and saute in the remaining fat.  When the vegetables are soft, add the brandy and reduce the liquid by boiling for one minute.  Add the cider, chicken stock, thyme, bay leaf, and peppercorns.

Return the pork to the pan with the vegetables and bring to a simmer; cover and place in a preheated 350 degree oven and braise for 2 1/4 to 2 3/4 hours, or until the internal temperature reaches 160 degrees on a meat thermometer.  Juices should run clear.  Take the loin from the pan, set it on a platter, and tent the meat with aluminum foil to keep it warm.

Strain the cooking liquid through a sieve, pressing with the back of a wooden spoon.  Return the liquid to the pan and boil vigerously, skimming frequently.  Beat in the mustard with a whisk, and season to taste.  Serve the pork garnished with the sauteed apple slices and additional fresh thyme sprigs. 

*For a thicker sauce, turn the vegetables with the pan juices into a blender and puree.  Serve alongside the pork.