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