Cider-Roasted Pork Loin

  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.

water, apple cider, kosher salt, black peppercorns, coriander seed, bay leaf, pork loin, apple cider, cooking spray, rosemary, fresh sage, fresh ground black pepper

Taken from www.food.com/recipe/cider-roasted-pork-loin-111562 (may not work)

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