Apple Cider Brined Pork Loin

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This juicy apple cider brined pork loin is brined overnight, and then seasoned and roasted with sweet apples and onions in a cast iron skillet. It's finished with a sticky maple cider glaze that brings everything together. This is the perfect cozy feast!

Prep Time30

Cook Time1

Brining16

Total Time17 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 536kcal

Author: Tania

Equipment

14-inch cast iron skillet or a large pan
Kitchen twine
Instant read thermometer

Ingredients

For the brine and pork

4 pounds pork loin excess fat trimmed
3 cups unfiltered apple cider not apple cider vinegar
⅓ cup Kosher salt
8 cloves fresh garlic peeled and smashed
6 sprigs fresh rosemary and thyme
4 bay leaves dried or fresh
2 sticks cinnamon
1 tablespoon black peppercorns
1 cup cold water
3 to 5 cups ice cubes as needed

To brush and season the pork

4 tablespoons dijon mustard
3 tablespoons fresh minced herbs rosemary, thyme, oregano
2 teaspoons Kosher salt
1 teaspoon ground black pepper
Olive oil for searing

For the vegetables and apples

2 medium apples honeycrisp and granny smith
1 red onions cut into thick slices
2 garlic heads split in half across
4 sprigs fresh rosemary and thyme
½ cup Chicken broth plus more as needed, or vegetable broth

Maple cider glaze

½ cup maple syrup
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar

Instructions

Make the brine: In a saucepan, combine apple cider, water, Kosher salt (⅓ cup), garlic cloves, rosemary and thyme sprigs, bay leaves, cinnamon sticks, and whole peppercorns. Bring to a boil, then simmer for 5 minutes. Remove from heat, stir in 1 cup cold water and all the ice cubes. Let cool completely. before adding the pork. Note: Transfer to a shallow container to speed cooling, it needs to be completely cooled down.
Brine the pork: Once the brine is completely cooled down, transfer to a container (or brining bag or a large pot) - the container should allow the brine to fully cover the pork. Add the pork loin into the brine, cover, and refrigerate for about 16-18 hours. Note: No more than ~20 hours, otherwise the meat can get too salty and/or texture can be affected.
Oven: Preheat oven to 375ºF.
Brush and season pork: Remove the pork from the brine and pat dry completely. Brush with mustard, and season all over with the fresh minced herbs, Kosher salt (2 tsp) and ground black pepper (1 tsp), pressing to adhere. Optional: Tie with kitchen twine for even cooking.
Sear pork and roast: In a large cast iron skillet over medium heat, heat a few drizzles of olive oil and sear the seasoned pork on all sides. Remove from the pan, then quickly deglaze with a splash of broth or wine. Return the pork into the skillet, then transfer to the oven. Roast for 25 minutes, uncovered.
Meanwhile make the maple cider glaze: In a bowl, whisk the maple cider glaze ingredients until combined. Set aside.
Add apples and veggies, glaze: Remove the pork from the oven, then arrange apples, onions, garlic heads, and fresh herb sprigs. Add broth (about ½ cup) over the vegetables and apples. Brush with some of the glaze.
Finish cooking: Return to the oven and continue roasting for another 30-35 minutes, brushing with the glaze a few more times.
It’s ready when the center of the pork loin reaches your desired temperature (150ºF for medium, 155ºF for well-done, it will rise by about 5 degrees as it rests). Let the pork rest for 15 minutes before serving. Finish with more of the glaze and serve!

Notes

Important! Let the brine cool down completely before adding the pork for safety.
Brining time: At least 16 to 18 hours, but no more than 20 approximately, otherwise it can get saltier than ideal.
Don’t skip the searing part. This builds flavor and helps lock in moisture.
Use an instant read thermometer. The safe temperature is 145ºF for pork. Roast to 150°F for medium or 155°F for well-done; the temperature will rise about 5°F as it rests.
Rest before slicing. Let the pork rest for at least 15 minutes to keep it juicy and ensure clean slices.

Make Ahead and Storage

The brine can be made up to 3 days ahead and refrigerated. Leftover pork keeps well for 3-4 days; reheat gently with a splash of broth to prevent drying out.

Substitutions and variations:

Apple cider: If you can't find apple cider, use unfiltered apple juice such as Simply Apple Juice.
Use other vegetables! Brussels sprouts, butternut squash, and sweet potatoes are great options.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition