Cider-Roasted Pork Loin

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.

• Ready In: 25 hrs 30 mins
• Serves: 6-8

Ingredients

• 3  cups water
• 3  cups apple cider
• 1⁄4 cup kosher salt
• 1  tablespoon black peppercorns
• 1  tablespoon  coriander seed
• 1  bay leaf
• 1 (2 lb)  boneless pork loin, trimmed
• 2  cups apple cider
•  cooking spray
• 1 1⁄2 teaspoons  chopped fresh rosemary
• 1 1⁄2 teaspoons  chopped fresh sage
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
2. Remove from heat; cool.
3. Pour brine into a 2 gallon zip-loc plastic bag.
4. Add pork; seal.
5. Refrigerate 8 hours or overnight, turning bag occasionally.
6. Preheat oven to 350 degrees.
7. Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
8. Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
9. Set aside.
10. Remove pork from bag; discard brine.
11. Place pork on rack of a broiler pan coated with cooking spray.
12. Lightly coat pork with cooking spray.
13. Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
14. Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
15. Remove from oven; baste with remaining cider reduction.
16. Let stand 10 minutes before slicing.