Groundhog Gal's Note:
One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.
My Private Note
Units: US | Metric
- 1182.95 ml apple cider
- 78.07 ml kosher salt, plus
- 4.92 ml kosher salt
- 78.07 ml packed dark brown sugar
- 2 large fresh bay leaves, torn plus
- 1 bay leaf, for when roasting
- 5 whole cloves
- 2.46 ml whole black peppercorn
- 1133.98 g center cut boneless pork loin roast
- 2 garlic cloves
- 2 sprig fresh rosemary
- 2.46 ml freshly ground pepper
- 4 gala apples or 4 other cooking apples, cored and quartered
- 3 medium yellow onions, quartered
- 29.58 ml unsalted butter
- 29.58 ml all purpose flour
- 1In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
- 2Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
- 3Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
- 4Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
- 5Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.
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Nutritional Facts for Cider Brined Pork Roast
Serving Size: 1 (607 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 747.4
- Calories from Fat 273
- Total Fat 30.3 g
- Saturated Fat 8.4 g
- Cholesterol 196.7 mg
- Sodium 10196.1 mg
- Total Carbohydrate 56.9 g
- Dietary Fiber 6.8 g
- Sugars 40.2 g
- Protein 62.6 g
The following items or measurements are not included:
fresh bay leaves