Brined Pork Loin with Apricot-Onion Mostarda

Cuts of pork of every kind are versatile, flavorful, simple to cook and popular with a wide range of meat eaters. But pork is easy to overcook, and nobody likes dried-out meat. This loin, made tender and juicy with an overnight brine bath and served with a sweet and savory mostarda, will never let the cook down.
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