Cider-Brined Pork Loin Roast

In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, 1/2 cup salt, the crushed garlic and rosemary sprigs. Heat to boiling, stirring until brown sugar and salt are dissolved. Stir in cider and remaining 1 quart water; cool to room temperature. Add pork. Cover; refrigerate at least 12 hours or up to 48 hours.

Heat oven to 375°F. Spray broiler pan with cooking spray. Remove pork from brine; discard brine. Pat pork dry with paper towels. Place pork on broiler pan; spray pork with cooking spray. Sprinkle with 2 teaspoons of the pepper and 1 teaspoon of the chopped rosemary.

Bake uncovered 40 to 50 minutes or until thermometer inserted into center of pork reads 145°F. Cover with foil; let stand at least 3 minutes.

Meanwhile, in 2-quart saucepan, mix applesauce, wine, raisins, the chopped garlic, 1 tablespoon brown sugar, 1/8 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1 teaspoon chopped rosemary. Cook over medium heat 20 minutes, stirring occasionally, until raisins are plump and sauce is thickened. Serve sauce with pork.