CIDER-ROASTED PORK LOIN
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.
Provided by Vitameatavegamin Gi
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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-loc plastic bag.
- Add pork; seal.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Preheat oven to 350 degrees.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
- Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 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 degrees for 1 hour or until thermometer registers 155 degrees, 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Lines
[email protected]I'm not sure if I would make this dish again. It was just okay.
Paul Redmond
[email protected]This recipe is a great way to impress your guests.
Lais Vaccaro
[email protected]I love the combination of flavors in this dish.
Oranye Chinedu
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mou Roy
[email protected]I'm not sure what I did wrong, but the pork didn't come out tender at all.
noah carrillo
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Aidas Stasytis
[email protected]I'm not a big fan of pork loin, but this recipe changed my mind. It was delicious!
Taimarius McMatthew
[email protected]I've made this recipe several times and it's always a success. I highly recommend it.
Mihai Iulian
[email protected]I love that this recipe is made in one pan. It's easy to clean up!
Orlando Gbolue
[email protected]This recipe is a great way to use up leftover cider.
Mary D.Richard
[email protected]The cider glaze is a bit too sweet for my taste, but it's easy to adjust the amount of sugar.
Tanjim Islam
[email protected]I tried this recipe using a different type of cider and it didn't turn out as well.
Christa Mendez
[email protected]I've been making this recipe for years and it never disappoints. The pork is always tender and flavorful.
mrarbnnor
[email protected]Followed the recipe exactly and the pork turned out dry and overcooked.
Shahid Chadrar
[email protected]I made this dish for a dinner party and everyone raved about it. Will definitely make it again.
Hamachi Iki
[email protected]This is my go-to recipe for pork loin. It's always a crowd pleaser.
Keletso Lebohang
[email protected]I tried this recipe last night and it was a hit! The pork was tender and juicy, and the cider glaze was sweet and tangy. My family loved it!