Cider Brined Pork Roast

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5 from 2 votes

Moist and flavourful

Prep Time10

Cook Time1 5

Brine Time1

Total Time1 1 15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 662kcal

Author: Carolyn Hetke

Ingredients

3 lbs pork rack of pork or pork loin roast

Cider Brine

1 cup sugar
1 cup coarse kosher salt
1 tablespoon whole black pepper corns
1 tablespoon smoked paprika
1 tablespoon cumin
2 cups apple cider

Glaze

4 cups apple cider
¼ cup sugar

Rub for Roasting

2-3 Tbsps Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 tsp cumin

Instructions

Brine

Heat the brine ingredients in a sauce pan and bring to a boil to dissolve the salt and sugar. Remove from heat to cool.
Place the rack of pork in a bag or container. Pour the cooled brine over it and then top with water as needed to ensure the pork is completely covered. Place in the refrigerator for 24 hours.

Roasting

Preheat oven to 400 degrees.
Remove the pork and pat it dry. Place it on a baking sheet with low sides and brush the entire rack with Dijon mustard.
Mix the Rub spices and rub it evenly over the pork.
Roast approximately 20 minutes per pound until internal temperature reaches 130 degrees internally on instant read thermometer. Brush with glaze and return to oven for 5 minutes more.
While pork is roasting bring glaze ingredients to a boil and simmer until it is reduced and syrupy.
Remove from oven and tent loosely with foil for 20-30 minutes. Meat will continue to cook during tenting.
To serve, carve rack between the bones and arrange on serving platter with bones up, alternating from side to side. Drizzle with more glaze. For loin roast carve and drizzle with more glaze.
Serve remaining warm glaze on side.

Notes

Variation: If desired thicken the glaze for serving on the side with 1 tablespoon cornstarch dissolved in 3 Tbsp brandy. Add 1 tablespoon unsalted butter and let it cook over low heat for several minutes just before serving.

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