Cider-Brined Pork Loin Roast

Thinking of unconventional dishes for your Christmas Menu? This is for you! Try this fresh alternative to your regular honey baked ham. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a tender and juicy package. The brine takes 8 – 24 hours though, so be ready and start early! We promise you – It is worth it!



  • 1/4 cup diamond crystal kosher salt
  • 4 cups apple cider or unfiltered apple juice
  • 1 1/4-pounds pork tenderloins
  • 2 tbsp apple horseradish jam
  • 4 tbsp unsalted butter
  • 3 apples peeled, cored and cut into 1/2-inch pieces
  • 2 tsp apple pie spice 



  1. In a large saucepan, combine the cider and kosher salt and bring to a boil, stirring to dissolve the salt.
  2. Remove from the heat and let cool completely. Pour the brine into a bowl or zip lock bag and add the pork tenderloins, then refrigerate overnight or at least 8 hours.
  3. In a heavy-bottomed skillet over medium heat melt the butter. Add the apples, and saute for 3-5 minutes. Add Apple Pie Spice and caramelize the apples until they are golden brown and soft, but not mushy approximately another 5 minutes. Keep warm.
  4. Preheat the oven to 400°F. Drain the pork tenderloins and discard the brine. Pat the pork dry and set aside
  5. In a large cast-iron skillet, heat 1 tablespoon of oil. Add the pork and cook over moderately high heat, turning, until browned all over about 10 minutes. Transfer the pork to a rimmed baking sheet.
  6. Spoon Apple Horseradish Jam over the tenderloins and roast the pork in the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the pork to a work surface and let rest for 10 minutes.
  7. Slice the pork and serve with the sauteed apples. 


The best main course for the Christmas season! If you have any suggestions for us at Avacraft cookware, please write to us at