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Pork loin roast on a cutting board with quick pickled cucumber relish
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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.
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 397kcal

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

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