Ingredients
Scale
- FOR THE BRINE
- 2 cups hot water
- 1/3 cup Stonemill Essentials salt
- 1/3 cup Baker’s Corner Light Brown Sugar, packed
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 1 tablespoon whole peppercorns
- 3 cups Nature’s Nectar apple cider
- 2 cups ice water
- FOR THE STUFFING AND PORK
- 1 boneless pork loin (2–3 pounds)
- 1 tablespoon Carlini olive oil
- 1 small butternut squash, diced
- 1/2 onion, diced
- 1 apple, diced
- 1/4 cup Southern Grove dried cranberries
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- Salt and pepper, to taste
- FOR THE CIDER SAUCE
- Pan drippings with fat poured off
- 3 tablespoons Baker’s Corner flour
- 1 1/2 cups Nature’s Nectar apple cider
- 1 cup Fit & Active Reduced Sodium chicken broth
- Squeeze of fresh lemon juice
- Salt and pepper to taste
Instructions
- FOR THE BRINE
- Butterfly the pork loin by turning it on its side and slicing down the center, careful not to cut all the way through. Open the pork up like a book and place in a 13 x 9 baking dish. Mix together hot water, salt, brown sugar, herbs, spices, cider and ice water and pour brine over pork. Refrigerate for 8-12 hours, turning a few times. Remove pork from brine, rinse with cool water and pat dry.
- FOR THE STUFFING AND PORK
- Preheat oven to 400 degrees.
- In a large skillet over medium heat, heat olive oil until thinned and shimmering. Add squash, onions, apples and cranberries and cook, stirring occasionally, for about 7-10 minutes, or until squash, apples and onions are softer in consistency. Season with salt and pepper to taste.
- Place pork on a large work surface like an open book. Season with salt and freshly ground pepper. Spread stuffing mixture across the pork and top with chopped herbs. Working slowly, bring together the two ends of the pork and secure with kitchen twine, starting at one end and working down to the other. If you lose any filling here, just stuff it back in the sides.
- Place pork in a large baking dish to cook and into preheated oven. The pork loin should take anywhere from 50 minutes to an hour and 15 minutes to cook, depending on the size of your roast. Spoon the pan drippings on the pork loin an few times during cooking to baste the meat. The pork is done when the internal temperature reaches 145-150 degrees and is firm to the touch.
- Remove pork from pan and drape with foil. Allow to rest for 10-15 minutes before slicing.
- FOR THE GRAVY
- Pour a little bit of the fat off the pan drippings and add them to a small saucepan over medium high heat. Add flour and whisk to combine and to create a roux. Slowly add cider and chicken broth and bring to a boil. Let the mixture cook for about 5 minutes, stirring frequently. Remove from heat and taste for seasoning. Add salt and pepper if needed and brighten up with a squeeze of lemon juice if needed.