Cookbook:Holiday Pork Loin

This is perfect for serving at Christmas instead of ham, or even as a main dish when guests come over.

Ingredients

 * 1 ea. (4 pounds) boneless pork loin roast
 * 1 cup salt
 * ½ cup honey
 * 2 cups boiling apple cider vinegar
 * ½ cup white wine
 * 1 pound ice
 * 2 tsp garlic powder
 * 2 tbsp black peppercorns, cracked
 * Dijon mustard
 * 1 tbsp smoked paprika
 * 2 tbsp light brown sugar
 * 2 tsp dehydrated lemon peel
 * ¼ cup crushed ginger snap cookies

Procedure

 * 1) Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.
 * 2) Add pork loin and refrigerate 2 ½–3 hours.
 * 3) Drain pork and pat dry. Discard remaining brine. Set aside.
 * 4) Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.
 * 5) Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410°F until internal temperature reaches 140°F for medium rare.
 * 6) Remove to a plate and let rest 10 minutes before carving. Serve warm.