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Apple Cider Brined Pork Loin

This Apple Cider Brined Pork Loin transforms a simple piece of meat into a succulent masterpiece with the magical flavor of apple cider, ensuring a mouthwatering balance of sweet and savory in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 19 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Brine
  • 4 pounds pork loin (excess fat trimmed)
  • 3 cups unfiltered apple cider (not apple cider vinegar) Quality matters; opt for high-quality cider.
  • ⅓ cup Kosher salt
  • 8 cloves fresh garlic (peeled and smashed)
  • 6 sprigs fresh rosemary and thyme
  • 4 leaves bay leaves (dried or fresh)
  • 2 sticks cinnamon
  • 1 tablespoon black peppercorns
  • 1 cup cold water
  • 3 to 5 cups ice cubes (as needed) Use to cool the brine.
For the Glaze and Roast
  • 4 tablespoons Dijon mustard
  • 3 tablespoons fresh minced herbs (like rosemary, thyme, oregano)
  • 2 teaspoons Kosher salt (for seasoning)
  • 1 teaspoon ground black pepper
  • Olive oil for searing
  • 2 medium apples (honeycrisp and granny smith) For a balance of sweet and tart.
  • 1 red onion cut into thick slices
  • 2 heads garlic (split in half across)
  • 4 sprigs fresh rosemary and thyme
  • ½ cup chicken or vegetable broth Plus more as needed.
  • ½ cup maple syrup
  • 2 tablespoons Dijon mustard (for the glaze)
  • 2 tablespoons apple cider vinegar For added tang.

Method
 

Make the Brine
  1. In a saucepan, combine apple cider, 1 cup cold water, the Kosher salt (⅓ cup), smashed garlic cloves, rosemary and thyme sprigs, bay leaves, cinnamon sticks, and black peppercorns.
  2. Bring to a boil, then simmer for 5 minutes.
  3. Remove from heat and stir in the ice cubes to cool the brine completely. For quicker cooling, transfer to a shallow container.
  4. It’s essential that the brine is completely cooled before adding the pork; this prevents the meat from cooking prematurely.
Brine the Pork
  1. Once cooled, pour the brine into a container or a brining bag.
  2. Submerge the pork loin completely and cover. Refrigerate for 16-18 hours, but no more than 20!
  3. Over-brining can lead to overly salty meat.
Oven Preparation
  1. Preheat your oven to 375ºF (190ºC).
Brush and Season Pork
  1. Remove the pork from the brine and pat it dry with paper towels. Brush it generously with Dijon mustard.
  2. Season all sides with fresh minced herbs, Kosher salt (2 tsp), and black pepper (1 tsp), pressing the herbs into the meat.
Sear and Roast
  1. In a large cast-iron skillet over medium heat, drizzle with olive oil. Sear the seasoned pork loin on all sides until golden brown.
  2. Remove from the pan and quickly deglaze with a splash of broth or white wine.
Maple Cider Glaze
  1. In a bowl, whisk together the glaze ingredients (maple syrup and Dijon mustard) until smooth and set aside.
Add Apples and Veggies
  1. Place the seared pork back into the skillet. Arrange the chopped apples, onion slices, garlic heads, and fresh herbs around it.
  2. Add about ½ cup broth over the vegetables and apples. Brush with some of the maple cider glaze.
Finish Cooking
  1. Return to the oven and roast for another 30-35 minutes, brushing with the glaze occasionally.
  2. Check for doneness; your target temperature is 150ºF (65ºC) for medium. The pork’s internal temp will rise by about 5 degrees while resting.
  3. Let the pork rest for 15 minutes before slicing, and finish with more glaze before serving.

Notes

Cooked pork can be stored in the fridge for up to 3-4 days. For longer storage, slice and freeze within that time frame, using airtight storage. Use a good meat thermometer for accurate cooking.