ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cider-Roasted Pork Loin

Yield 8 servings (serving size: about 3 ounces pork)
Fresh herbs and sweet cider syrup complement each other perfectly in this savory roasted pork loin recipe.

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

Nutrition 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

How to Make It

  1. 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.

    Marinating Meat
  2. Preheat oven to 350°.

  3. 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.

  4. 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.

Cook's Notes

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.