Rosemary-Cider Brined Easter Pork

¼ cup kosher salt

¼ 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.

Serves eight.

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

Alison Ladman, for The Associated Press

Side dish suggestions

<b>Lemony Peas</b>

Saute 2 cups of English peas and 1 diced red bell pepper with a little butter until just tender. Season with salt and pepper, then stir in the zest of 1 lemon.

<b>Quinoa Pilaf</b>

Cook 2 cups of quinoa according to package directions. Saute 2 chopped cloves of garlic, 2 sliced shallots and 1 diced red onion in 3 tablespoons of olive oil until soft. Stir in the quinoa along with cup diced dried apricot and 1 tablespoon chopped fresh thyme.

<b>Warm Radicchio Slaw</b>

Cook 4 strips of bacon until crisp. Thinly slice 2 heads of radicchio and saute in the bacon fat with 1 thinly sliced red onion. Season with salt and black pepper, 1 tablespoon brown sugar and 1 tablespoon cider vinegar. Serve topped with crumbled blue cheese and the crumbled bacon.

Alison Ladman