Meet the magic ingredient behind miso and soy sauce.

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COOK THIS NOW

Cider-Brined, Mustard-Glazed Pork Loin

There are plenty of reasons why you might not make ham for Easter this year: you can’t get one, it’s just too big for your smaller-than-usual Easter dinner, or you’re just not in the mood. Whatever the reason, may I suggest making this pork loin instead? With an apple cider brine and maple-mustard glaze, it has all the flavors of a classic Easter ham, in a juicier package. And it’s easier to make smaller—just halve the whole recipe. You’ll want to order a smaller pork loin, or start by cutting your meat in half and freezing the rest for another time. Because this needs to brine before cooking to get that ham flavor, make sure to start a day ahead!

Enjoy,

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