Marinated Apple Cider Pork Loin

Apple cider pork loin

Peggy Trowbridge Filippone

  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 8 to 10 servings

With this easy-to-follow recipe, you can make delicious apple cider pork loin. First, you marinate the pork in apple cider, and then you rub it with a spice mix. From there, the pork loin is roasted. In the end, you'll have a tender and juicy pork roast that'll make your mouth water.

The chipotle chile pepper used in this recipe adds just a slight kick to the spice rub. If you do not care for spicy foods, simply omit the chipotle. If you're a fan of spicy meat, feel free to use a generous amount of spices for the rub. And if you really feel festive, substitute apple brandy for half of the cider. Brandy will really bring out the pork's flavor.

While this recipe is very straightforward, all roasts take time. This isn't a meal you can whip up at the last minute. You'll need to plan ahead to marinate the pork loin roast overnight. Alternatively, if you're serving the pork loin for dinner, you may also marinate it first thing in the morning and take it out of the fridge in the evening. 


Steps to Make It

  1. Whisk together apple cider, brown sugar, and salt. If you don't have a whisk, substitute with a fork.

  2. Then, place pork loin roast and apple cider mixture in a heavy zip-top bag. Squeeze out the air from the bag and seal. Refrigerate for eight hours or overnight.

  3. Drain pork loin roast, discarding the liquid. Rub all sides with Worcestershire sauce.

  4. Next, whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture.

  5. Preheat oven to 425 F. Line a 9 x 13-inch baking pan with foil and insert a roasting rack. Place the pork loin roast on the baking rack, fat side up.

  6. Roast for 20 minutes. Reduce heat to 350 F, and roast an additional hour (165 F internal temperature recommended). Remove from oven, tent with foil and let rest for 15 minutes before slicing to serve. Garnish with apple slices, if desired.


  • This cut exemplifies the pork slogan "the other white meat." If you overcook it, it will be dry and tough like overcooked chicken breasts.

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