Fresh herbs and sweet cider syrup complement each other perfectly in this savory roasted pork loin recipe.
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
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper
How to Make It
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.
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.
I served this at a gathering of 10, and it was well received, but the flavor is just not one to my liking, so I'm not likely to use it again. However, thank you for your efforts in bringing this to us all.
Absolutely the best pork loin I have ever made. I brined it over night. The flavors infused the pork like none I have ever tried. I even used dried herbs because I did not have fresh. Absolutely deliciously yummy.
I thought this had potential but I would make a few changes next time: brine longer, cook less, and top slices with cider sauce. I brined for 8 hrs but didn't think the meat was as juicy and tender as the reviews said. So maybe I cooked it too long (though I baked for exactly 60 min. to 155 degrees per the instructions). So next time I will brine for longer as someone else suggested and cook for less. Also, the flavor was great but I will make more cider reduction to drizzle over the sliced meat. It just needed some kind of gravy or chutney or sauce or something...
This is a go-to company dish that I've made many times over the years. I always brine it for at least 24 hours, and have gone up to two days. It just seems to get better the longer it soaks in the brine!
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