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Cider-Roasted Pork Loin

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“I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.”
READY IN:
25hrs 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
  2. Remove from heat; cool.
  3. Pour brine into a 2 gallon zip-loc plastic bag.
  4. Add pork; seal.
  5. Refrigerate 8 hours or overnight, turning bag occasionally.
  6. Preheat oven to 350 degrees.
  7. Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
  8. Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
  9. Set aside.
  10. Remove pork from bag; discard brine.
  11. Place pork on rack of a broiler pan coated with cooking spray.
  12. Lightly coat pork with cooking spray.
  13. Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
  14. Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
  15. Remove from oven; baste with remaining cider reduction.
  16. Let stand 10 minutes before slicing.

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