Cider-Roasted Pork Loin

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

Yield: 8 servings (serving size: about 3 ounces pork)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 30%
  • Fat: 6.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 9.2g
  • Fiber: 0.3g
  • Cholesterol: 67mg
  • Iron: 1.1mg
  • Sodium: 419mg
  • Calcium: 25mg

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

  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.
  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.
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.

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