Recipe: Apple Cider-Balsamic Vinegar Brine-Roasted Pork Loin and Tuscan Roast Pork

Diane, I have NOT made either of these, but I have made a lot of recipes shared by the poster I received these from, Linda on AOL. ITA with her note about cooking the pork to a rare stage. The brine is done since pork is so much leaner now then it was years ago; it helps keep it really moist.

I would brine the roast overnight, and marinate with the Tuscan flavorings in the morning.

Apple Cider-Balsamic Vinegar Brine-Roasted Pork Loin

4 cups apple cider
1/4 cup table salt
2 TBS balsamic vinegar
1 TBS red pepper flakes
4 whole allspice berries
4 lb pork loin

Combine first 5 ingredients; pour over pork loin and brine overnight.

Take pork loin out of the brine and dry with paper towels. You may rub the pork loin with a spice rub but I think the brines add enough flavor.

Roast at 350 F. until internal temperature reaches about 145 .F (Remember Trichinosis is killed at 137 F). Take the pork loin out of the oven and let rest for 15 minutes. Then slice and serve.

Tuscan Roast Pork

3 cloves garlic, finely minced
2 TBS olive oil
1 TBS fennel seeds, crushed (this is optional - I've left them out)
1 TBS dried rosemary, crushed
1 tsp salt
1/2 tsp black pepper
3 lbs boneless pork roast, (rib or loin roast)
cherry tomatoes, optional

In a small bowl, blend the garlic, oil, fennel seeds, rosemary, salt and pepper. Rub mixture over entire surface of the pork. Place in a roasting pan, cover and refrigerate up to 8 hours. Heat oven to 350 F. Roast the meat, uncovered, basting occasionally, until a meat thermometer registers 145 F. Cool for 10 minutes, then slice 1/2 inch thick. Arrange the slices on a serving platter; garnish with cherry tomatoes and serve.

Pam
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