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Holiday Pork Loin
This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over.
Ingredients
- pork loin, boneless roast1 piece
- salt1 cup
- honey1/2 cup
- apple cider vinegar, boiling2 cup
- white wine1/2 cup
- ice1 lb
- garlic powder2 tsp
- whole black peppercorns, cracked2 tbsp
- dijon mustard
- smoked paprika1 tbsp
- light brown soft sugar2 tbsp
- lemon zest, dehydrated2 tsp
- ginger snap cookies, crushed1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.