Recipe by Vitameatavegamin Girl
I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.
Top Review by CarolAT
This is the first time that I have used a brining technique for preparing a meat dish, and I had great results. After reading the reviews, I decided to cut back on the salt by half and brined the pork loin for 8 hours before cooking. The pork came out very tender and juicy. Thanks for posting your recipe.
- 709.77 ml water
- 709.77 ml apple cider
- 59.14 ml kosher salt
- 14.79 ml black peppercorns
- 14.79 ml coriander seed
- 1 bay leaf
- 907.18 g boneless pork loin, trimmed
- 473.18 ml apple cider
- cooking spray
- 7.39 ml chopped fresh rosemary
- 7.39 ml chopped fresh sage
- 0.59 ml fresh ground black pepper
Directions See How It's Made
- Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
- Remove from heat; cool.
- Pour brine into a 2 gallon zip-loc plastic bag.
- Add pork; seal.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Preheat oven to 350 degrees.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
- Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
- Set aside.
- Remove pork from bag; discard brine.
- Place pork on rack of a broiler pan coated with cooking spray.
- Lightly coat pork with cooking spray.
- Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
- Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
- Remove from oven; baste with remaining cider reduction.
- Let stand 10 minutes before slicing.