Serves 8

Ingredients:

• 6 lb pork loin (with a fat cap)
• 3 cups apple cider vinegar
• 2 cups apple cider
• 6 garlic cloves chopped
• 6 bay leaves
• 4 tablespoons sea salt
• 2 tablespoons black pepper corn
  
• 1 – 2 gallon zip lock bag

Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.

Preheat oven to 350°F.

Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.

Top parchment with:

• 2 sliced Spanish onions
• 4 sliced peaches
• brined pork loin, seasoned liberally with sea salt

Seal tightly in parchment paper, then warp in foil. Place the prepared sheet pan into the preheated 350°F oven, roast for 1.5 hours.

Remove and let sit wrapped for 30 minutes.

To serve, cut individual pieces 3 inches thick and place under a broiler for 5 minutes or until golden brown on top, then slice and serve with rice & beans, peaches and onions, and a finish of peach salsa.

Peach salsa:

• 1 small Spanish onion- dice fine
• 1 jalapeño – seed and dice fine
• 1 small red pepper – seed and dice fine
• 3 peaches- diced
• 1 tomato – diced
• 1 tablespoon chopped cilantro
• 1 tablespoon agave syrup
• 1 tablespoon veg oil
• 2 tablespoons lime juice
• pinch sea salt

prepare 2 hours in advance