Apple Cider Brined Pork Loin

Served with roasted vegetables, this simple showstopping apple cider brined pork loin is perfect for a crowd. Naturally gluten-free, it is extremely tender and juicy and infused with the most magnificent flavor.

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I know I went on and on about how amazing brining is in my pickle-brined fried chicken tenders post and again in my roast orange brined chicken post, but I’m going to tell you again. Because it’s legit a game-changer.

This pork loin is hands down the best pork loin I have ever had and ALL the credit goes to the apple cider pork brine.

For real though, it doesn’t get much better than this which is why you will most definitely want to share this pork loin with a crowd OR maybe just hoard it for yourself. I mean, I wouldn’t blame ya if you did.

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What you’ll love about this recipe

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• It’s so simple! The process of brining is super simple, as is roasting. It requires very little hands-on prep time so it’s perfect for a busy day, an event, or a holiday celebration. Additionally, relatively few ingredients are needed and the clean-up is a breeze.
• The flavors! While the apple cider flavor itself is subtle, the combination of it along with the aromatics, herbs, and salt make it intensely flavorful. There is literally flavor packed into every single nook and cranny. The warm and comforting flavors make it a wonderful dish for fall when colder weather sets in.
• The textures! The pork is unimaginably tender and juicy thanks to the brine. If you ever struggled with tough, dry pork, I urger you to try this recipe as it delivers magnificently succulent meat. The exterior of the roast is a different story. It’s crispy (and flavorful) due to a quick sear followed by oven roasting. Believe me when I tell you, the combination of the two textures is HEAVEN!!!

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Ingredients (+ notes & substitutions)

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• Apple cider: The apple cider acts as a tenderizer as well as gently infuses the meat with flavor.
• Apple cider vinegar: ACV breaks down the tissue acting as a tenderizer as well and also helps balance the flavor profile.
• Kosher salt: Brining requires salt and kosher salt is the best option. If you do not have kosher salt, table salt will work, but only use 1/4 cup rather than a half cup.
• Garlic: In my opinion, you can’t have too much garlic, so feel free to add as much as you like.
• Shallot: Aromatics like shallots add so much flavor.
• Bay leaves
• Fresh rosemary sprigs: Rosemary pairs wonderfully with pork. It’s used in the brine and is great for garnishing prior to serving.
• Ice cubes: Used to cool down the apple cider pork brine so the pork does not cook in it. If you don’t have any ice you can use cold water instead but will need to give it some additional time to cool down sufficiently.
• Pork loin roast: This recipe calls for a three to four-pound roast, however, you could easily use a larger roast and double or even triple the recipe if you’re serving a larger crowd.
• Olive oil: For rubbing down the roast prior to searing.
• Ground black pepper: I prefer course ground.

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How to make apple cider brined pork loin ( + tips)

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1. Add the apple cider, apple cider vinegar, kosher salt, shallot, garlic, bay leaves, and rosemary sprigs to a medium pot and bring to a boil. Continue boiling for two minutes then transfer the contents to a large bowl.

2. Add the ice cubes and once they have melted, add the pork loin making sure it is submerged. Cover and refrigerate for 8-24 hours. The size and shape of your brining container will determine how much brine will be required. Ideally, the container should not be too wide in order to ensure you can fully submerge.

***If you need to add a little more water to achieve this that is perfectly fine. However, in the case that a significant portion of the pork loin is left uncovered you will need to make more brine. Combine one cup of apple cider with one cup of water. Add 1/8 cup salt and stir until dissolved, then add to your container.

3. Remove the pork loin from the brine and pat dry. Rub the entire roast with olive oil then sprinkle with the black pepper.

4. Preheat your oven to 375 degrees.

5. Heat a skillet (preferably cast-iron) to medium-high heat and sear each side of the roast for 3-5 minutes. Searing the roast results in a crusty exterior and enhances the flavor.

6. Transfer the pork loin to a baking sheet and surround it with veggies if desired. I typically include Brussels sprouts, new potatoes, carrots, and onions. Toss them generously with olive oil, salt, and pepper and that’s it. The juices from the meat will seep out and flavor them. Bake for 50-minutes to one hour or until the internal temperature registers 140 degrees.

7. Remove from oven, loosely cover with tin foil, and rest for ten minutes. Slice, drizzle with cooking juices, and serve warm.

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Storage

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Refrigerate leftovers in an airtight container for up to four days.

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FAQ

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Recommended Products

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What to serve with this apple cider pork loin:

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• Roasted veggies like Brussels sprouts, carrots, new potatoes, onions, and parsnips. Or this truffle roasted asparagus.
• Mashed potatoes like these gouda mashed potatoes with caramelized onions and garlic or these miso mashed potatoes.
• Bread like this Dutch oven rosemary Parmesan bread or buttery rolls.
• A green salad like this roasted sweet potato salad with beet chips and cranberry vinaigrette.

If you make this apple cider brined pork loin I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥