Cider-Roasted Pork Loin

READY IN: 25hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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