Apple Cider Pork
This is a great recipe that I got from Kristen of This Classical Life last year. I think that it was last year, but you know how fast years go by, could have been longer than that. Anyway, this is the time of year to buy cider. And over the next week I’ll be trying, and posting, recipes that I think that y’all would enjoy. For now, I’m off to buy material for a Robin Hood costume. Next week I’ll also be posting my efforts to try and alter a pair of jeans. If I’m successful in that endeavor, then wearing and buying pants will be forever after a piece of cake. Happy Weekend, y’all.
Apple Cider Pork Loin
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper
In a saucepan, combine the first six ingredients and boil, stirring until all the salt dissolves. Remove from heat; cool. Pour brine into a large marinating container or 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate overnight, turning bag occasionally.
Preheat oven to 350°.
Make a cider reduction by bringing 3 cups of cider to a boil and continuing to boil while stirring occasionally until about 2/3 of a cup.
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. (Dried herbs work fine.) Bake at 350° for 1 hour or until meat thermometer registers 155°, 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.
I’m serving this with brown rice, roasted sweet potatoes and green beans with browned butter.