Holiday Pork Loin
Holiday Pork Loin is a brined, spice-crusted roast that makes a good centerpiece in place of Christmas ham. The brine combines honey, cider vinegar and white wine, so the lean loin stays moist and picks up a gentle sweet-sour edge. The crust is the clever part: crushed ginger snap cookies, smoked paprika, brown sugar and lemon peel stick to a coat of Dijon mustard and bake into a dark, fragrant shell.
Instructions
Put the salt, honey, hot cider vinegar and white wine into a gallon-size zip-top bag. Add the ice and shake the bag until most of the ice has melted and the brine has cooled.
Add the pork loin to the bag, seal it, and refrigerate for 2½ to 3 hours.
Lift the pork out of the brine, pat it dry, and throw the brine away. Set the meat aside while you make the crust.
Mix the garlic powder, cracked peppercorns, smoked paprika, brown sugar, lemon peel and crushed ginger snaps in a bowl. Brush the pork with Dijon mustard on all sides, then press the spice mixture firmly onto the meat.
Set the roast on a rack in a roasting pan and push a probe thermometer into the center. Bake at 410°F until the internal temperature reaches 140°F, which gives a medium rare roast.
Transfer the pork to a plate and let it rest for 10 minutes. Carve and serve warm.
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