Pumpkin Cider-brined, Mustard Glazed Pork Loin Roast Recipe is easy and impressive for entertaining. Pork Loin Roast is brined in Pumpkin Cider and then Glazed with mustard and maple syrup.
Hands off oven recipes are a pleasure to cook, try my recipe for Oven Ribs with beer mustard sauce.
Please Note: Sprouts offered a pumpkin cider product a few years ago. It can be hard to find. Substitute Apple Cider for Pumpkin Cider.
I must confess. I was looking for yet another pork loin roast recipe.
Something edgy.
Something new.
One that I didn’t think I’d ever make.
Something unpredictable, like those rhinestoned cowboy boots I bought last May and pronounced them to be my Mother’s Day present.
I was hosting a dinner party last Friday. Prep and make ahead recipes are so important to entertaining sanity.
You don’t want to be rushed, serving slightly over or undercooked food. Timing can be tricky if not well planned. You don’t want the crowd to have an excessive amount of time for cocktails…no slurring at the dinner table.
Oven braised meats seem to fit that category very nicely.
How about a pork roast. Is there really such a thing as a bad pork roast recipe?
Probably not…but this one is a great pork roast recipe. This Pumpkin Cider brined, Mustard glazed Pork Loin Roast became my selection for entertaining the seven guests at my Fall dinner party.
Last month, Sprouts Farmer’s Market sent me some of their pumpkin products to sample. Disclaimer: I received these products at no charge.
This recipe is flexible, easy to get along with.
Serve it either warm or at room temperature.
But one hard fast rule is to serve it with this quick pickled cucumber relish. A fabulous combination of flavors that makes that mustard-slathered pork even more exciting than it already is.
Large biscuits or rolls for sandwiches, and Mashed Potato Casserole are excellent accompaniments.
Pumpkin Cider-Brined Mustard Glazed Pork Loin Roast Recipe
I hope you give this pork loin roast recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite brined pork loin roast recipe, let me know, I’d love to give it a try.
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
Related Recipes
If you’re looking for a showy pork roast dinner, take a look at this recipe for Wine Braised Instant Pot Pork Roast. It’s an easy pressure cooker dinner that will impress.
- Spice Rubbed White Wine Pressure Cooker Pork Roast
- Pork Tenderloin Medallions with Peach Bourbon Sauce
- Slow Cooker Country Pork Ribs with Potatoes and Sauerkraut
- Rack of Pork with Peach Glaze
And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouth watering recipes, including the most popular pork recipe on my site for CampFire Grilled Country Style Ribs.
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Pumpkin Cider-Brined, Mustard-Glazed Pork Loin Roast Recipe.
Ingredients
- For the brine:
- ⅓ cup kosher salt
- ½ cup light brown sugar packed
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds lightly crushed
- 2 tablespoons mustard seeds
- 12 thyme sprigs
- 2 leaves bay
- 4 cups pumpkin cider divided
- 5 pound boneless pork loin tied if desired
- For the pork:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- ½ cup country Dijon mustard
- ⅓ cup light brown sugar packed
- 2 tablespoons maple syrup
- 2 tablespoons thyme leaves
- 2 cups pumpkin cider
Instructions
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups of the pumpkin 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 cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
- Roast the pork:
- Remove pork from brine and pat dry with paper towels. Discard brine. Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- 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.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour 2 more cups pumpkin 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.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
- Do Ahead
- Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
Notes
Nutrition
Pumpkin Cider brined, Mustard glazed Pork Loin Roast …It’s what’s for Dinner.
This recipe is adapted from Epicurious.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Sounds perfect for the season.
Hi Lea Ann, your presentation is gorgeous, perfect for meal entertaining.
This looks really good, Lea Ann! Love the pics and your stag horn meat fork!
Ooh, I just picked up some sparkling pumpkin cider from Sprout’s. It is delicious stuff. This pork looks delicious! Sure it was a hit at your party.
Yay for pumpkin cider. And yay for Fall.
Lea Ann…just double checking. The ingredients list says pumpkin cider but the directions for the brine says apple cider… do you mean to use 6 cups of PUMPKIN cider total (brine 2cups + 2 cups water + 2 more cups PUMPKIN cider). The 2 more cups PUMPKIN cider in the roasting pan, having discarded the brine before patting dry and browning the meat????
Thanks so much for your note. I’ve made changes to the recipe that explain the process much better.