Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Kathryn Conrad
Recipe by Cooking Light October 2004


Recipe Summary test

8 servings (serving size: about 3 ounces pork)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef'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.

Nutrition Facts

200 calories; calories from fat 30%; fat 6.6g; saturated fat 2.2g; mono fat 3g; poly fat 0.7g; protein 24.4g; carbohydrates 9.2g; fiber 0.3g; cholesterol 67mg; iron 1.1mg; sodium 419mg; calcium 25mg.