Baked Cider-Brined Pork Loin with Sage and Apple

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork loin brined in spiced apple cider, baked with fresh sage and sliced apples for a savory-sweet holiday treat. This American Christmas recipe, ready in about 50 minutes, pairs pork loin roast, apple cider, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large container, combine 4 cups apple cider, 1/4 cup salt, 2 tbsp brown sugar, and 1 tbsp whole black peppercorns. Stir until salt and sugar dissolve.
  2. Step 2: Submerge 2.5 lbs pork loin roast in the brine, cover, and refrigerate for 8 hours or overnight.
  3. Step 3: Preheat oven to 400°F. Remove pork from brine, pat dry with paper towels, and season with 1 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown, about 3 minutes per side.
  5. Step 5: Add 15 fresh sage leaves, 4 smashed garlic cloves, and 2 sliced apples around the pork in the skillet. Transfer skillet to the oven and roast for 25-30 minutes until internal temperature reaches 145°F.
  6. Step 6: Let pork rest for 10 minutes before slicing. Serve pork slices with roasted apples and pan juices.

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