Cider-Roasted Pork Loin
  • 3 cups water
  • 5 cups apple cider, divided
  • ¼ cup kosher salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 bay leaf
  • 1-2 lb. boneless pork loin
  • Cooking spray
  • 1 ½ tsp. chopped fresh rosemary
  • 1 ½ tsp. chopped fresh sage
  • 1/8 tsp. ground black pepper
  1. Combine water, 3 cups cider, kosher salt, peppercorns, coriander & bay leaf in a saucepan. Bring to a boil, stirring until salt dissolves. Remove from heat, and cool completely. Pour brine into 2 gallon plastic bag. Add pork and seal, and refrigerate for 8 hours, turning bag occasionally.
  2. Preheat oven to 350. Bring 2 cups cider to a boil. Cook until thickened and reduced to ¼ cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of broiler pan coated with cooking spray. Coat pork lightly with cooking spray. Sprinkle sage, pepper and rosemary on top. Bake for 1 hour, basting twice with cider reduction during last 20 minutes.
From the Cooking Light 2005 recipe book. I've made this a couple times at dinner parties, and the leftovers are still moist and tender when re-heated a couple days later.