Cider-Roasted Pork Loin - cooking recipe

Ingredients

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 bay leaf
1 (2 lb) boneless pork loin, trimmed
2 cups apple cider
cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon fresh ground black pepper

Preparation

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-loc plastic bag.
Add pork; seal.
Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350 degrees.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
Set aside.
Remove pork from bag; discard brine.
Place pork on rack of a broiler pan coated with cooking spray.
Lightly coat pork with cooking spray.
Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
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.