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Updated: May 5, 2012 8:03AM

Start to finish: 26 hours (1 hour active)


1/4 cup kosher salt

1/4 cup packed brown sugar

2 cups apple cider

1 bunch fresh rosemary

1 bunch fresh thyme

1 teaspoon chili powder

4 pound pork loin roast

1 tablespoon canola or vegetable oil

In a small saucepan over medium heat, combine the salt, brown sugar, cider, rosemary, thyme and chili powder. Stir just until the sugar and salt dissolve. Cool completely.

In a large zip-close plastic bag, combine the pork loin and the brine solution. Squeeze out any air and seal the bag shut. Place in a bowl in case of any leaks, then refrigerate for 24 hours.

Thirty minutes before you are ready to cook, heat the oven to 350 degrees. Fit a roasting pan with a rack.

Drain the pork and discard the brine solution. Rinse the pork with cool water, then pat it dry with paper towels. Rub the surface of the pork with the oil and place on the rack. Roast for 45 minutes, or until a thermometer reads 145 degrees at the center of the pork. Allow to rest for 15 minutes before slicing.

Nutrition facts per serving: 380 calories, 21 g fat, 6 g saturated fat, 145 mg cholesterol, 2 g carbohydrates, 44 g protein, 570 mg sodium, 0 g fiber

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