Brined Pork Roast With Chestnut And Red Cabbage Sauté

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Oxmoor House


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5 cups apple cider

1/2 cup firmly packed dark 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 Sauté

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