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Active Time
30 minutes
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Total Time
1 hour 40 minutes (plus brining time)
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a more tender and juicy package. Start early—the brine takes 8–24 hours.
Ingredients
Serves 8–12
For the brine:
For the pork:
Make the brine:
Step 1
Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
Step 2
Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
Roast the pork:
Step 3
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Step 4
Place rack in lower third of oven; preheat to 400°F.
Step 5
Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
Step 6
Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
Step 7
Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
Step 8
Transfer to a cutting board and let rest at least 15 minutes before slicing.
Do Ahead
Step 9
Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
Serve this pork loin warm or at room temperature. Large biscuits or rolls, Dijon mustard, and aquick-pickled cucumber relishare excellent accompaniments. If you can't find apple cider, substitute apple juice.
How would you rate Cider-Brined, Mustard-Glazed Pork Loin?
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Reviews (59)
Back to TopExcellent
Anonymous
Herndon, VA
5/11/2023
Fantastic pork recipe! Cider was not a thing in Louisiana in the spring, but we made do with 3/4 apple juice and 1/4 cider vinegar. Otherwise made the recipe to the letter, and wouldn't change a thing - it was truly great.
Laura Anne
New Orleans, LA
4/8/2022
Made half the recipe for 2 pounds of pork loin and marinated overnight. I used 1/2 cup of salt - because I hadn't read the reviews about using less salt. My pork was done after about 40-45 minutes and there was no liquid after the first 20 minutes to do any basting, so I added the rest of the apple cider in the can. By 40 minutes, the crust on the pork was getting dark and any crust fallen on the sheet pan I was using to roast the pork - was starting to burn. I made the big mistake of using the same pan to roast some sweet potatoes and I continued to roast them while the pork was resting. The liquid that got under the parchment paper used to line the pan (and liquid did seep under the paper) was burned black and the pan is now ruined. Neither 24 hours of Easy Off Oven Cleaner or soaking in baking soda and salt has gotten what's burned in the pan out. Other than that, the pork was good and tender.
Christine S.
Vancouver, BC
1/3/2022
It was really good. I had a 10 lb loin so I split it in two, did not double the brine as both pieces fitted snugly in a large pan but I doubled the glaze. Had to cook I a bit longer perhaps 80 minutes to reach 140°F. Everyone loved it.
joseeroy
Bermuda
5/23/2021
I followed the other reviewers' advice and halved the salt and did not salt the pork before seering. It was juicy, flavorful and not too salty after brining for 24 hours. I used Morton's Kosher Salt but otherwise followed the recipe.
geriyoshioka
Skokie, IL
12/26/2020
This is a delicious recipe - I reduce the cooking liquid to use as a sauce (need to be careful about amount of salt on pork to do this. This is even better the next day sliced thin on crusty bread with a little mayo, arugula, and the reduced sauce.
manuc
12/8/2020
This was a delicious. The pork was incredibly flavorful and moist. I made a sauce w the pan juices/bits, splash of apple cider vinegar, thyme, and butta. Served w cauliflower pure and roasted carrots. It was bomb.com. :) I followed the recipe as closely as possible. I had a smaller 2.5lb pork loin, so i cut the measurements in half. I also couldn´t find traditional apple cider in CDMX, so I used a unprocessed apple juice + heavy splashes of ACV for the brine / pan liquid. My hubby says 10 forks. I will def make again soon!
dfchef
living Mexico City, from NH
9/21/2020
The pork turns out incredibly moist and flavorful from the brine. Great combination of flavors in the basting sauce as well. I served this with a carrot and parsnip souffle and it was a perfect dinner.
lmdusek
New York
4/12/2020
The glaze and cooking method work beautifully! I skipped the whole brine ordeal and it wasn't missed. I misread the recipe the first time I made it and used apple cider *vinegar* instead of just cider and WOW! It really amped up the flavor profile that much more to have a little more sour in there. I actually like it better this way. Tonight I decided to try it with 4, approx 1.5"-thick, pork loin chops. I used the same ingredients in the regular recipe (not the brine part), just in much smaller quantities. After searing chops in a cast iron pan, I brushed on the glaze, added a little (maybe 1/3 cup) apple cider vinegar and then put that same pan right into the oven to cook them for about 10 minutes at 350. It was very easy and SO TASTY.
tbikerman
Pittsburgh, PA
2/1/2020
This was wonderful! I served this alongside my turkey for Thanksgiving. After reading the other reviews, I used 1/2 cup Morton's kosher salt in my brine, and rinsed before browning. It was lovely. I also kept the pan sauce and served it alongside the meat.
eandcinthekitchen
Minneapolis
12/1/2019
Delicious...the teens went back for seconds. I was worried about salt after reading the reviews, but I used Diamond Kosher and rinsed before roasting, and the meat was moist and flavorful. It takes a while, but every step is pretty simple.
Anonymous
SoCal
11/27/2019
We loved the finished product and so did our guests. After reading the reviews and consulting with my butcher, I didn’t do the brining. You can never prove the negative so I don’t know if it would be better with the brine but, I decided that we just didn’t need the extra salt. The 3 because I don’t think the brine is necessary. The recipe calls for basting every 15 minutes. I don’t generally overcook things so I wasn’t worried about it drying out and, if I was supposed to look at it that often there was absolutely no chance. I seasoned and seared as recommended and roasted, basting every 15 minutes at 400F. Didn’t use all of the glaze at the beginning but added more during the basting process. Similarly, didn’t start with 2 cups of apple cider in the pan. Put in a bit but not all. During roasting I got all of the baste on and the pan drippings were so good that I deglazed the pan with the rest of the cider. Boiled the cider/glaze down a bit and served it in a gravy boat. It was DELICIOUS. Served sliced on a platter with Wild Rice, Fruit and Pecan Stuffing (also on Epicurious). I wish I had taken a picture. It was beautiful, well paired and tasted great.
phoebe1a2b
Vancouver, BC
11/18/2019
由于错误的肉类温度计,实际上我螺丝ed this up by overcooking and it was STILL outstanding. Can't wait to make it again and again. I rinsed the roast after removing it from the brine and I did NOT salt the roast before browning - only peppered. It was perfect! Keep in mind - for a smaller roast, cook for a shorter time.
dgannon
Arlington,VA
11/13/2019
Excellent!
dgannon
Arlington, VA
11/13/2019
Just made this for Easter dinner with a 9.5lb pork loin (doubled the recipe) and the flavor was delicious! This was so simple and so easy to make while at the same time not forsaking flavor. I will definitely be making this again.
safox24
Syracuse, NY
4/25/2019
