Tuesday, March 20, 2007

Cider Roasted Pork Loin

Cider Roasted Pork Loin

(I talked about this recipe here)

3 cups water
5 cups apple cider, divided
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 1/2 pound boneless pork loin, trimmed
1 1/2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh sage, chopped
pinch black pepper

Combine water, 3 cups cider, salt, peppercorns, coriander seeds, and bay leaf in a small saucepan. Bring to a boil and stir until salt dissolves. Remove from heat and cool to room temperature.
Pour brine into a 2-gallon zip-top bag. Add pork and seal the bag. Refrigerate overnight or 8 hours, turning bag occasionally.
Preheat oven to 350.
Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup - about 15 minutes. Set aside.
Remove pork from bag and discard brine. Place pork on the rack of a broiler pan coated with cooking spray.
Combine rosemary, sage, and pepper; sprinkle evenly over pork.
Bake at 350 for 1 hour or until a thermometer registers 155, basting twice with cider reduction during the last 20 minutes of baking.
Remove from oven and baste with remaining cider reduction.
Let stand 10 minutes before slicing.

makes 4 large servings
source: Cooking Light
HUs: 5

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