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:
- 25hrs 30mins
- 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
- 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.
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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.
I prepared this recipe with pork collar for my Xmas feast last night and was a huge hit! I marinated 8 chops each roughly 3/4"" thick for 9 hrs and sprinkled dried thyme (as I haven't got fresh herbs) before baking them in two casserole dishes, keeping some brine and peppercorns in each. Due to time constraint my cider reduction never really turned into a basting sauce but I poured it in during the last 20 min of baking anyway. The pork turned out so succulent and flavorful it wowed my guests! The only thing I'd reduce would be the amount of salt: I used 1/5 cups but still find it slightly over salty. it was wonderful!
After reading PotPie's review and following her recommendations, I can definately give this a 5 star rating. I reduced the amount of salt in the brine to 2 tablespoons and placed the loin in the marinade early morning and cooked it after about 6 hours. My only problem was the cider reduction took a little longer than the recipe stated. The reduction itself made a wonderful sauce after adding some arrowroot starch to thicken it slightly. The pork loin was moist and fork tender. Definately a winning recipe.