Cider Roasted Pork Loin

I got this recipe from my sister and i believe she got it from cooking light magazine. When i made it, i thought it wasn't thoroughly cooked because it's so juicy and i can't ever get my pork to turn out that way! Also, i had to use 2 (1 pound) pork loins because i could not find 1 (2 pound) loin and i just split the marinade into two seperate bags. I am guessing on the cooking/prep time.

Steps

Combine the first 6 ingredients in a saucepan , bring to a boil , stirring until salt dissolves.

Remove from heat.

Cool.

Pour brine into a 2 gallon zip-loc plastic bag.

Add pork.

Seal.

Refrigerate 8 hours or overnight , turning bag occasionally.

Preheat oven to 350 degrees.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat.

Cook until cider has thickened slightly and reduced to 1 / 4 cup.

Set aside.

Remove pork from bag.

Discard brine.

Place pork on rack of a broiler pan coated with cooking spray.

Lightly coat pork with cooking spray.

Combine rosemary , sage , and black pepper.

Sprinkle evenly over pork.

Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees , basting twice with cider reduction during final 20 minutes of cooking.

Remove from oven.

Baste with remaining cider reduction.

Let stand 10 minutes before slicing.

Ingredients

water, apple cider, kosher salt, black peppercorns, coriander seed, bay leaf, boneless pork loin, cooking spray, fresh rosemary, fresh sage, fresh ground black pepper