I was cleaning out my freezer and found this 5 lb pork loin I bought about a
year or so ago-- it's a little freezer burned (I'll trim off that part), but
from everything I've been able to read online, the meat itself should still be
still edible...?

Because the *quality* of the meat may have suffered from prolonged freezing, I
was planning to brine the meat for 24 hours or so before cooking it.

The brine recipe I plan to use is:

1 qt apple cider
1 qt water
2/3 c kosher salt
1/3 c brown suger
couple TBs of some grape molasses I bought for a special recipe
some cloves, allspice berries, couple juniper berries, a bay leaf, small
cinnamon stick, last few TBs of maple syrup in the bottle, pinch of celery
seed, peppercorns, 1 tiny broken piece of star anise, dash of poultry
seasoning

kitchen sink won't fit in the pot


I'd love any comments or suggestions.

Thanks

Barb