Cider-Roasted Pork Loin

Cider-Roasted Pork Loin

poniedziałek, 27 stycznia 2014

Cider-Roasted Pork Loin

Time: 25 hrs 30 mins

Ingredients

• 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

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.