Brined Pork Roast with Chestnut and Red Cabbage

Brined Pork Roast with Chestnut and Red Cabbage Saute'
about 8-10 serving, unless it's my family 4-5
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5 cups apple cider
1/2 cup firmly packed brown sugar
2 tablespoons salt
2 tablespoons prepared mustard
2 tablespoons molasses
2 bay leaves crumbled
1 (4-pound) boneless pork loin roast
1 tablespoon olive oil
Chestnut and Red Cabbage Saute' (recipe below)

Combine first 6 ingredients, stirring until sugar dissolves. Place pork in a large zip-lock freezer bag; add cider mixture. Seal bag, and chill 24 hours.

Remove pork from brine, and pat dry with paper towels; discard brine. Heat oil in a large skillet over medium-high heat; add pork. Cook 6 minutes or until browned on all sides, turning meat occasionally. Place pork on a rack in a lightly greased shallow roasting pan.

Bake at 300 degrees for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from oven; cover and let rest 10minutes or until thermometer reaches 160 degrees before slicing. Serve with Chestnut and Red Cabbage Saute', or not.

Chestnut and Red Cabbage Saute'
Yield; About 2 1/2 cups

Serve a hefty 1/4 cup of this over each slice of Brined Pork Roast.

2 tablespoons butter
1 small onion, diced
1 cup coarsely chopped mushrooms
2 cups coarsely chopped red cabbage
1 cup diced chestnuts from a jar
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon cider vinegar

Melt butter in a large skillet over medium heat; add onion, and saute' 3 minutes or until tender. Add mushrooms, saute 2 minutes. Add cabbage and chestnuts; saute 2 minutes. stir in sugar and salt; cover and simmer 10 minutes or until cabbage is tender. Stir in vinegar.