Cider-Roasted Pork Loin

recipe
Fresh herbs and sweet cider syrup complement each other perfectly in this savory roasted pork loin recipe.
4

Worthy of a special occasion

Yield:

8 servings (serving size: about 3 ounces pork)

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 30 %
Fat 6.6 g
Satfat 2.2 g
Monofat 3 g
Polyfat 0.7 g
Protein 24.4 g
Carbohydrate 9.2 g
Fiber 0.3 g
Cholesterol 67 mg
Iron 1.1 mg
Sodium 419 mg
Calcium 25 mg

Ingredients

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) 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 freshly ground black pepper

Preparation

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-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 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° for 1 hour or until thermometer registers 155°, 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.

Note:

Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.

Kathryn Conrad,

October 2004
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