Cider-roasted pork tenderloin

 

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

Black pepper

Coriander seeds (optional)

1 bay leaf

1 (2-pound) boneless pork loin

2 cups apple cider

Cooking spray

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.

Comments

[leslie]

Thanks for this! I just bought pork at Costco, wooooo!

[Tammy]

I'm not a light eater...but it looks delish.
Your pictures are beautiful.....what's your secret??

[Kiki]

oooh... I'm doing this one.. the recipe.. not anything else mind you

[sj]

just tried this and most of the family loved it! our 3 young kids had to be bribed, but they have to be bribed to try any meat, even hot dogs. the husband & i enjoyed it, and i never knew how much rosemary smells like vaporub. hm. anyway, thanks for the recipe :) we all have full tummies tonight!