Cider Roasted Pork Loin


Cider-Roasted Pork Loin image

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.

Recipe From

Provided by Vitameatavegamin Gi

Categories     Pork

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 bay leaf
1 (2 lb) boneless pork loin, trimmed
2 cups apple cider
cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon fresh ground black pepper


  • 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.


Cider-Roasted Pork Tenderloins image

Recipe From

Provided by Ina Garten

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving


  • Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  • Preheat the oven to 450 degrees.
  • Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

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2004-09-22  · 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 …
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