I'd be happy to, Shelley. It's my favorite way to cook pork roast and it's really good for chicken too. Courtesy of Cooking Light, it's a standard now in my family.

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

And just to make up for the fact that it's a healthy recipe, we usually have mashed potatoes, brussels sprouts and apple pie when we have this, LOL.

Annie

Thanks for the quick reply.That sounds great,on the menu for the week ahead.I dont think I'll waste my $6.00 1/2 gallon of honey crisp cider on this,will go back to fresh market and get some that is less expensive.

Shelley

LOL, Shelley, I agree. I've even been known to use (gasp) commercial apple juice and it's still good, but the cider reduction isn't nearly as good with just plain juice.

Annie

Fresh market had some other fresh cider that was $3.00 a 1/2 gallon,so that should work lust fine.Cant wait to try it.That honeycrisp cider is wonderful,not as good as yours,I'm sure.thanks again,Annie.

Shelley

Made this tonight....Wonderful.Thanks Annie.

Shelley

TTT

Shelley, you are so welcome, it's one of my favorites. The kids like the cider reduction, I just like all the peppercorns with the pork!

Annie

I forgot the cider reduction,until it was about time to take it out of the oven,thats what happens when I Try to THINK,I get distracted.Very good and will make it often.Thanks again,Annie.

SHelley

Just made this for tonight's supper. The best we've ever had! I'm going to suggest it as the way to make the Thanksgiving Pork Roast.

Thanks, Annie!

Westelle, I'm glad you liked it. I just made one this weekend, it's my favorite way to do a pork loin now.

Annie

I have a pork tenderloin in the oven right now.I love this recipe and have given it to several friends.Thanks again,Annie.

Shelley

I'm copying and saving this recipe it sounds wonderful, thanks.

Um, Westelle, how can you toast at the Thanksgiving Day table and say "gobble gobble" when you have pork? Guess your family isn't as goofy as mine, LOL.

Sounds great! I c&p'd this, too! I've been looking for a way to change up the old staple!

;-D Woodie, our family doesn't like turkey, but DD has a large number of guests for The Feast and so has both turkey (with extra legs) and a roast pork loin.

Westelle, you're giving me way too much material here - how does your daughter find a turkey with extra legs?

Okay, don't answer that, LOL, I'm done for the day (and I'm buying a loin of pork today).

Woodie: Same place they get all those Turkey Breast roasts.... just the other end.

Has anyone tried this brine/marinade with a Turkey?... sounds like it may be WONDERFUL.......

I've got a pork loin in the freezer that I'm going to try.... but I LOVE me some good old turkey.

Just following up to say that DH & I loved this recipe. Took Annie's lead and served it with Brussels sprouts and mashed potatoes. An outstanding weeknight dinner!

Wow! I wanted to follow up, too, and say I fixed this for dinner last night. The family LOVED it! It's a keeper! I'll bet it's good, as you say, with chicken! I'm going to try that next. We had a mixture of wild rice as our side, with a salad and some bread. Next time, I'll try the Brussels! Thanks Annie!!

OK, I'm finally recovering from the flu. Yup it was the H1N1 "swine" flu, now I have an awful hankering to eat a pig!

I guess I'll have to make the pork roast myself, LOL.

Annie

Annie, that's almost funny (about eating a pig)! I'm glad that you are recovering.

I have taken the H1N1 hype with little attention--until Beau got very sick last week. That caught my attention real quick. He lost 4#s which, as you know, is a bunch for a 5 year old.

I made this last weekend and we loved it too. I had homemade applesauce with it. Yum!

The best part was that the package of pork had a label on it showing pink pork and a little note indicating that you could now eat pink pork as long as it is cooked to 150. I had to make my Mom read that because she refuses to eat any pork if she sees the slightest hint of pink. This was sooooo tender cooked medium. I loved it. She would only eat the end pieces though. Old habits die hard I guess.

The funny thing is that she will only eat her beef very rare so it is strictly a pork thing. And then she always complains that the pork chops I make are too tough. I try to tell her to eat them medium, but noooooo. LOL

Woodie, when you toast at Thanksgiving when you're having pork it's a no brainer...just say "oink oink". That's what my son used to say to my daughter if she had a second helping. She was not fat by any means but what can I say, she was a girl.!

jude

Oh dear, Cathy, I do hope Beau is better. Fatten that boy back up!

Makayla had it too, as well as Amanda. It's hit Northern Michigan hard.

Annie

Question...pork loin roast or the little pork tenderloins, or does it matter. Must have failed to click submit on the question before.

Thanks,
jude

Does not matter,I have used both,but prefer the pork loin.

Shelley

I thought I had bought a package of pork loin at Costco and when I opened the package it was two of those little pork tenderloins so I just tied them together and made this recipe. It was really good.

I agree, I think darned near any cut of pork you have that is of a size to marinate would be good....

Annie

Another question before I make a big mistake. I don't have coriander seeds, but ground coriander. Question is, would it be best to leave it out or to use a small amount of "ground"? If I remember correctly, coriander either way is rather expensive so I really don't want to have to buy seeds. I've never used it in any form.

Thanks.

jude

Jude, I've used the ground and don't like it as well, I'd leave it out.

The herb coating is more coarse, kind of "cracked", and the powder just didn't seem to mix in as well, somehow...

Annie

Thanks, Annie! I'm off to brine!

jude