If you're a meat eater, this is an amazing dish we filched from an old Cooking Light (and modified a little). It's really rather simple. And easy. You just have to remember to do the prep work the night before or early in the morning. No harder than cooking in a crockpot, right?
Rating: Truly 1/2 assed (Just takes a little forethought)
Here's what you need and how you do it
3 cups water
3 cups apple cider
1/4 cup salt
Coriander seeds (optional)
1 bay leaf
1 (2-pound) boneless pork loin
2 cups apple cider
1.5 teaspoons fresh rosemary (a must)
1.5 teaspoons fresh sage (We used dry, and a little less than 1.5 teaspoons)
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 of 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 and discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Sprinkle the pork with ground pepper, rosemary and sage.
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.