Brined Roast Pork Loin with Spiced-Apple Chutney

The days are turning colder, the leaves are falling and this pork is a perfect answer for dinner.  Whether you've got friends coming over or just want to wow the family, it's terrific.  By brining the loin overnight it insures the pork will be extra moist and tender, while boosting up the flavor.  Enjoy!

6 cups water
1 container apple juice concentrate, thawed
1/2 cup brown sugar
1/2 cup kosher salt
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (5-6pound) center cut pork loin
2 tablespoons olive oil
Salt and freshly ground black pepper

Spiced Apple Chutney, recipe follows


Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the loin in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 20 minutes per pound. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.

While the pork is roasting, Prepare the Spiced Apple Chutney.

Spiced Apple Chutney:

1 tablespoon olive oil
1/4 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 cup fresh orange juice
3 tablespoons light brown sugar
1 tablespoon honey
5 large Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.