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    Home > Main Dishes Pork > Pumpkin Cider brined, Mustard glazed Pork Loin Roast

    Pumpkin Cider brined, Mustard glazed Pork Loin Roast

    Published: Oct 22, 2016 · Modified: Oct 7, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy Fall Pork Roast Recipe

    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.

    Pork loin roast on a cutting board with quick pickled cucumber relish
    Glazed Pork Loin Roast

    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. I decided to make poblano pepper mole for my sponsored post for them, but couldn’t resist finding a use for the pumpkin cider they sent.

    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

    Mustard glazed, cider brined pork roast. Perfect for a dinner party.

    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

    • Spice Rubbed White Wine Pressure Cooker Pork Roast
    • Pork Tenderloin Medallions with Peach Bourbon Sauce
    • Slow Cooker Country Pork Ribs with Potatoes and Sauerkraut

    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.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Pork loin roast on a cutting board with quick pickled cucumber relish

    Pumpkin Cider-Brined, Mustard-Glazed Pork Loin Roast Recipe.

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Pork
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 12
    Calories: 397kcal
    Author: Lea Ann Brown

    Ingredients

    • For the brine:
    • 1/3 cup kosher salt
    • 1/2 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
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 1/2 cup country Dijon mustard
    • 1/3 cup light brown sugar packed
    • 2 tablespoons maple syrup
    • 2 tablespoons thyme leaves
    • 2 cups pumpkin cider
    Prevent your screen from going dark

    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

    If you can’t find pumpkin cider, use apple cider as a substitute.

    Nutrition

    Calories: 397kcal | Carbohydrates: 34g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 3558mg | Potassium: 930mg | Fiber: 2g | Sugar: 28g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pumpkin Cider brined, Mustard glazed Pork Loin Roast …It’s what’s for Dinner.

    This recipe is adapted from Epicurious.

    More Pork Recipes

    • Sherried Black Bean And Ham Soup
    • Oven Baked Brats and Sauerkraut
    • Country Potatoes with Ham
    • Sausage Stuffed Italian Frying Peppers

    Reader Interactions

    Comments

    1. Larry says

      October 26, 2016 at 5:02 pm

      Sounds perfect for the season.

      Reply
    2. cheri says

      October 25, 2016 at 10:05 am

      5 stars
      Hi Lea Ann, your presentation is gorgeous, perfect for meal entertaining.

      Reply
    3. Susan says

      October 24, 2016 at 4:25 pm

      This looks really good, Lea Ann! Love the pics and your stag horn meat fork!

      Reply
    4. Debra says

      October 23, 2016 at 9:54 am

      5 stars
      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.

      Reply
      • Lea Ann Brown says

        October 23, 2016 at 6:34 pm

        Yay for pumpkin cider. And yay for Fall.

        Reply
        • Patricia Walker says

          October 04, 2021 at 2:24 pm

          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????

        • Lea Ann Brown says

          October 07, 2021 at 10:22 am

          Thanks so much for your note. I’ve made changes to the recipe that explain the process much better.

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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