Holiday Pork Loin
This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over.
1 ea. (4 pounds) boneless pork loin roast
1 cup salt
½ cup honey
2 cups boiling apple cider vinegar
½ cup white wine
1 pound ice
2 tsp garlic powder
2 tbsp black peppercorns, cracked
Dijon mustard
1 tbsp smoked paprika
2 tbsp light brown sugar
2 tsp dehydrated lemon peel
¼ cup crushed ginger snap cookies
Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.
Add pork loin and refrigerate 2 ½–3 hours.
3 hours
Drain pork and pat dry. Discard remaining brine. Set aside.
Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.
Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410°F until internal temperature reaches 140°F for medium rare.
Remove to a plate and let rest 10 minutes before carving. Serve warm.
10 minutes