Cider-Brined Pork Loin with Herb Crust

This juicy pork roast, enhanced by a cider brine and encrusted with Dijon mustard and fresh herbs, is an example of how well-chosen ingredients and careful cooking can combine to make extraordinary eating. The recipe calls for a bone-in roast. Meat cooked on the bone is juicier and more flavorful than boneless cuts.
Average Customer Rating:
5 out of 5
5
 out of 
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Cider-Brined Pork Loin with Herb Crust
Review 1 for Cider-Brined Pork Loin with Herb Crust
5 out of 5
5 out of 5
weheals
,Patchogue
,NY
April 26, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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So worth the effort!
April 26, 2014
Without a doubt-this was the most delicious, tender roast of pork I have ever grilled!!! The brine made the roast so moist and succulent. The flavor was just enough-not overpowering the meat itself. Used an indirect charcoal fire with just one round of apple chips. Even microwaving the leftovers-the meat remained moist.
Well worth the time to brine and cook on a low, slow fire.
Pros: Impressive, Will Make Again