Servings | 8 Preparation Time | 30 min Cooking Time | Level of Difficulty | Moderate

Apple cider brine adds major flavor to this pork roast that’s served with a delicious applesauce-white wine sauce. Ingredients: 2 quarts water 1 cup packed brown sugar 1/2 cup kosher (coarse) salt 4 cloves garlic, crushed 2 sprigs fresh rosemary 2 quarts apple cider 1 boneless pork loin roast (2 to 3 lb) Cooking spray 2 1/4 teaspoons coarse ground black pepper 2 teaspoons finely chopped fresh rosemary leaves 2 cups applesauce 1/2 cup dry white wine or chicken broth 1/3 cup golden raisins 1 clove garlic, finely chopped 1 tablespoon packed brown sugar 1/8 teaspoon kosher (coarse) salt

Directions: 1.In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, 1/2 cup salt, the crushed garlic and rosemary sprigs. Heat to boiling, stirring until brown sugar and salt are dissolved. Stir in cider and remaining 1 quart water; cool to room temperature. Add pork. Cover; refrigerate at least 12 hours or up to 48 hours. 2.Heat oven to 375ºF. Spray broiler pan with cooking spray. Remove pork from brine; discard brine. Pat pork dry with paper towels. Place pork on broiler pan; spray pork with cooking spray. Sprinkle with 2 teaspoons of the pepper and 1 teaspoon of the chopped rosemary. 3.Bake uncovered 40 to 50 minutes or until thermometer inserted into center of pork reads 145ºF. Cover with foil; let stand at least 3 minutes. 4.Meanwhile, in 2-quart saucepan, mix applesauce, wine, raisins, the chopped garlic, 1 tablespoon brown sugar, 1/8 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1 teaspoon chopped rosemary. Cook over medium heat 20 minutes, stirring occasionally, until raisins are plump and sauce is thickened. Serve sau

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