Holiday Pork Loin

• 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

Ingredients for 10 servings (3.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

2. 2

   Add pork loin and refrigerate 2 ½–3 hours.

3. 3

   Drain pork and pat dry. Discard remaining brine. Set aside.

4. 4

   Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.

5. 5

   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.

   Oven
6. 6

   Remove to a plate and let rest 10 minutes before carving. Serve warm.