Pork Loin Roast with Sweet and Spicy Apricot Sauce ( Video!)

11-10-22. Absolutely delicious! Used palisade peach preserves instead of apricot. Sauce is awesome! (Note to self, brine is in the freezer to reuse)

3 to 4 pounds pork loin roast, fat cap trimmed to ⅛ to ¼ inch (NOT pork tenderloin)

2 tablespoons unsalted butter sliced into 4 pads

subheading: BRINE:

6 cups warm water

½ cup kosher salt or ¼ cup table salt

½ cup light brown sugar

¼ cup apple cider vinegar

2 bay leaves

1 cup ice cubes

subheading: SPICE MIX:

2 tsp EACH paprika, garlic powder

1 tsp EACH onion powder, chili powder, salt

½ teaspoon pepper

subheading: SAUCE:

½ cup apricot preserves

3 tablespoons Asian sweet chili sauce

1 ½ tablespoons balsamic vinegar

1 ½ tablespoons reduced sodium soy sauce

1 to 3 teaspoons hot sauce (I used Frank’s Original Hot Sauce)

1 tsp EACH dried rosemary (crushed), dried thyme

½ tsp EACH dried oregano. dried basil

Directions at carlsbadcravings.com

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