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Fall Pork Loin




Source of Recipe


rick


Recipe Introduction


servings 8
points 5 (3-oz)


List of Ingredients




3 c. water
3 c. apple cider
1/4 c. kosher salt
1 T. black peppercorns
1 T. coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 c. apple cider
Cooking spray
1 1/2 t. chopped fresh sage
1/8 t. freshly ground black pepper
1/8 t. ground nutmeg
1/8 t. ground cinnamon

Recipe



1. Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a large zip-top bag. Add pork loin; seal. Marinate in the refrigerator 8 hours or overnight. (Place bag in a 13X9-inch pan to avoid leaks or spills)

2. Preheat oven to 350 degrees.

3. Bring 2 c. cider to a boil in a small pan over medium-high heat. Cook until cider has thickened and reduced to ¼ c. (about 15 minutes). Set aside.

4. 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 sage, black pepper, nutmeg and cinnamon; sprinkle evenly over pork. Bake for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes or cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.


Nutrition Information: 200 calories, 6.6g fat, 24.4g protein, 9.2g carbohydrates, .3g fiber, 67mg cholesterol.