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.
Customer Reviews for Cider-Brined Pork Loin with Herb Crust
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