Ingredients

• Ingredients
  1. 2 quarts water
  2. 1/2 cup unsulphured molasses
  3. 1/2 cup sugar
  4. 2 garlic cloves, smashed
  5. 1/3 cup coarse salt
  6. 1 1/4 teaspoons cracked black pepper
  7. 1/2 cinnamon stick
  8. 1 1/2 teaspoons coriander seeds
  9. 2 whole cloves
  10. One 4-pound pork loin, trimmed of fat
  11. Table salt and finely ground pepper
  12. 2 tablespoons unsalted butter
  13. 4 tart crisp unwaxed apples, cut into 16 wedges each and cored
  14. 1/2 cup cider vinegar

Directions

1. In a large saucepan, combine the water with 1/4 cup of the molasses and the sugar, garlic, coarse salt, cracked pepper, cinnamon, coriander and cloves and bring to a boil. Let cool completely, then refrigerate until completely chilled.
2. Put the pork in a medium bowl and add the brine so that the meat is submerged. Cover and refrigerate for 24 hours.
3. Preheat the oven to 400°. Remove the pork from the brine and pat dry. Season generously with table salt and finely ground pepper. Set the pork on a rack in a roasting pan and roast for about 50 minutes, or until a meat thermometer inserted in the center registers 145°. Transfer to a platter, cover loosely with foil and let rest for 10 minutes.
4. Meanwhile, melt the butter in a large skillet. Add the apples and cook over moderately high heat, tossing, until just tender, about 10 minutes. Using a slotted spoon, transfer the apples to a bowl. Add the vinegar and the remaining 1/4 cup of molasses to the skillet and boil to a syrupy glaze, about 3 minutes. Pour the glaze over the apples and toss to coat.
5. Carve the pork 1/3 inch thick and arrange on a platter. Add the pork juices to the skillet; bring to a boil, about 1 minute. Pour the juices over the pork, spoon the glazed apples around the meat and serve.

Notes

One Serving Calories 461 kcal, Total Fat 19.5 gm, Saturated Fat 7.8 gm.