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!
Cider-Roasted Pork Loin
sallycat Posted: 11/27/08
cookinla Posted: 06/28/09
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...
Snonswe Posted: 03/14/12
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.
KRolfHungry Posted: 11/27/13
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.