This is my absolute favorite way to eat pork and what I am most likely to cook for company during autumn, when good cider is readily available. It’s always a huge hit! I got it from Cooking Light magazine. The recipe calls for a trimmed pork loin, but I often use tenderloin when it’s on sale for less than $3/lb.
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 (you can use dried)
1 1/2 teaspoons chopped fresh sage (you can use dried)
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 350Â°.
Make a cider reduction by bringing 2 cups of cider to a boil and continuing to boil while stirring occasionally until about 1/3 of a cup (when using two pork tenderloins, I usually start with 3 cups of cider.)
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 350Â° for 1 hour or until meat thermometer registers 155Â°, 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.