I just made my first really successful pork loin, after trying various versions over the years and never having them come out well. This time I used one from Costco.

I marinated a 2.5 lb. pork loin overnight in a mixture of olive oil, balsamic vinegar, garlic, and lots of rosemary (because I love rosemary). I also threw in some soy sauce, as some marinades call for it, but didn't care for the taste it left. So in the future, I'll leave that out and add in some salt.

I cooked it at 450 degrees for 15 minutes, and then 350 until it hit 145 degrees internally. It was perfectly cooked - a tinge of pink and very moist - with a very thin salty/sweet "crust" around it.

Trixie, I like this recipe from Cooking Light, the mixture of herbs and apple cider with pork just seems "right".

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
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Preparation
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-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350�.
Bring 2 cups 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; 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� for 1 hour or until 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.

Note:
Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.

I hope you have a great harvest.

Annie

I've made this one for my family. Everyone liked it very much.

Pork Loin Stuffed with Fuji Apples
SELF : November 2005
by Santiago De La Cruz, executive chef at Lajitas Resort, TX

Yield: Makes 4 servings

1/4 cup golden raisins
3/4 cup Riesling (or Gewurztraminer)
1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon
2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through)
Sea salt
Vegetable-oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar

Heat oven to 375 F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150 F. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.

Here is a link that might be useful: Epicurious link.

Oh my, all three recipes sound so good. I will have to give them all a try!!
It ended up that I don't have to take to the field today, they ran out of peanut trailers and aren't going to start up till 1:00. My feelings are not hurt!!!
Thank you for the recipes!