Ingredients

• water
• 1 apple, cut into eights
• 1/4 cup kosher salt
• 1/4 cup sugar
• 4 cloves garlic, crushed
• 2 teaspoons whole black peppercorns
• 4 fresh sage leaves or 1 teaspoon dried sage
• 2 1/2 lbs boneless center-cut pork loin
• 2 apples, peeled,cored and cut into eights
• 2 tablespoons finely chopped garlic
• 2 tablespoons chopped fresh sage or 2 teaspoons dried sage
• 1 tablespoon olive oil
• 2 teaspoons cider vinegar
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Instructions

1. For brine, Microwave 2 cups water in a microwaveproof bowl on HIGH 3 minutes, until steaming, Stir in apple, kosher salt, suger, garlic, peppercorns and sage until sugar has almost dissloved.

2. Add 2 cups cold water.

3. Cool to room temperture.

4. Pour brine into large, heavey-duty, resealable storage bag, Add PORK.

5. Push out excess air from bag and seal.

6. Marinate pork in refrigerator 24 hours, turning the bag several times.

7. Spread the two apples in a 11 x 7-inch baking dish; set aside.

8. Combine garlic, sage, oil, vinegar, pepper, and salt in a cup; set aside.

9. Heat oven to 350 degrees.

10. Drain pork into calander; discard brine and solids.

11. Rinse pork under cold running water.

12. Pat dry.

13. Rub pork with garlic mixture and place on top of apples in baking dish.

14. Bake pork and apples intil an instant-read meat themometer inserted in center of pork registers 160 degrees, about 60 to 70 minutes.

15. Transfer pork to a serving platter and cover loosely with foil.

16. Remove apples from baking dish, coarsely chop and transfer to a bowl; skim fat from drippings in pan.

17. Stir drippings into apples.

18. Serve apples with sliced pork.