Cider-Roasted Pork Loin

From: PaulaG

On May 20, 2007

After reading PotPie's review and following her recommendations, I can definately give this a 5 star rating. I reduced the amount of salt in the brine to 2 tablespoons and placed the loin in the marinade early morning and cooked it after about 6 hours. My only problem was the cider reduction took a little longer than the recipe stated. The reduction itself made a wonderful sauce after adding some arrowroot starch to thicken it slightly. The pork loin was moist and fork tender. Definately a winning recipe.

From: mikekey

On Dec 3, 2006

Oh, I love the flavor of cider and pork together! This turned out great. I did not use the salt, since I am not supposed to have much, but marinated the roast in the cider and spices. I used the basting cider as called for, and also put some of the marinade in the bottom of roasting pan, so it turned dark and syrupy. I then deglazed the pan with some more cider to make a little sauce for the meat. This one goes in my Fall favorites cookbook!

From: Chef PotPie

On Feb 7, 2006

I know this recipe can get 5 stars, I think there might be an issue with the brining timetable. I used a 2.3 lb. pork loin roast and brined it "overnight." That was almost 24 hours and way too much. It was so salty I had to discard the leftovers. But have NO fear! I would advise to try this with a 3-hour brining time, then follow all instructions just as written by Althea. You can't go wrong with the cider reduction sauce! I will try this again in the future and report back with what I'm positive will be excellent results!