Brined Pork Roast With Chestnut And Red Cabbage Sauté

• 5 cups apple cider
• 1/2 cup firmly packed dark brown sugar
• 2 tablespoons salt
• 2 tablespoons prepared mustard
• 2 tablespoons molasses
• 2 bay leaves, crumbled
• 1 (4-pound) boneless pork loin roast
• 1 tablespoon olive oil

1. Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-top freezer bag; add cider mixture. Seal bag, and chill 24 hours.
2. Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.
3. Bake at 300u0b0 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150u0b0. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160u0b0 before slicing. Serve with Chestnut and Red Cabbage Saute.

apple cider, brown sugar, salt, mustard, molasses, bay leaves, pork loin roast, olive oil

Taken from www.myrecipes.com/recipe/brined-pork-roast-with-chestnut-red-cabbage-saut (may not work)