Roasted Cider-Brined Pork Loin With Green Tomato Chutney

• 2 quarts water, divided
• 1 cup granulated sugar
• 1/2 cup kosher salt
• 2 quarts apple cider
• 1 (2 1/2-pound) pork loin roast, trimmed
• Cooking spray
• 1/2 cup packed brown sugar
• 1/3 cup diced red onions
• 1/3 cup apple cider vinegar
• 1/3 cup golden raisins
• 1 tablespoon minced garlic
• 3/4 teaspoon minced peeled fresh ginger
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1 pound green tomatoes, diced

1. Combine 1 quart water, granulated sugar, and 1/2 cup salt in a large stockpot; bring to a boil, stirring until sugar and salt dissolve. Add remaining 1 quart water and cider; cool to room temperature. Add pork; refrigerate 12 to 18 hours, turning occasionally.
2. Preheat oven to 375u0b0.
3. Remove pork from brine; pat dry with paper towels. Place pork on a broiler pan coated with cooking spray. Bake at 375u0b0 for 55 minutes or until a thermometer inserted into thickest part of pork registers 140u0b0. Remove pork from pan; let stand 15 minutes. Cut crosswise into thin slices.
4. Combine brown sugar and remaining ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat to low; cook 1 hour and 45 minutes, stirring occasionally.

water, sugar, kosher salt, apple cider, pork loin roast, cooking spray, brown sugar, red onions, apple cider vinegar, golden raisins, garlic, fresh ginger, ground red pepper, ground cinnamon, kosher salt, green tomatoes

Taken from www.myrecipes.com/recipe/cider-brined-pork-loin (may not work)