Pumpkin Cider Brined Mustard Glazed Pork Loin Roast Recipe

This recipe is an absolute game-changer because it combines the cozy fall vibes of pumpkin cider with the savory goodness of a perfectly roasted pork loin. It’s not only deliciously flavorful with hints of cinnamon and nutmeg, but it’s also so Instagram-worthy, I can’t help but share it with all my foodie friends!

I adore creating dishes that achieve a delicate balance between pow and yum, and this Pork Loin Roast with Pumpkin Cider Mustard Glaze does just that. The gorgeously marbled pork is bathed in a brine of pumpkin cider, kosher salt, and brown sugar, and then it’s slathered with a combination of whole grain and Dijon mustard.

Tender, juicy, and well-seasoned, this roast is a flavor bomb that beats in time with autumn’s heart and hasn’t a single note that goes off-key.

Ingredients

• Pumpkin Cider: Adds a sweet, fruity depth, enhancing fall flavors.
• Whole Grain Mustard: Provides texture and subtle tanginess to the glaze.
• Dijon Mustard: Contributes smooth and sharp flavors to balance sweetness.
• Brown Sugar: Sweetens and caramelizes the roast, promoting a rich glaze.
• Cinnamon, Nutmeg, and Cloves: Infuse warm, aromatic spices typical for autumn dishes.
• Fresh Rosemary: Adds an earthy, herbal note, complementing the pork.
• Olive Oil: Ensures moisture retention while providing healthy fats.

Ingredient Quantities

• 1 (3-4 pound) pork loin roast
• 2 cups pumpkin cider
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped

Instructions

1. In a large bowl, mix the pumpkin cider with kosher salt and brown sugar. Stir until the salt and sugar have dissolved.

2. Put the pork loin roast into a large resealable plastic bag or a shallow dish. Pour the cider mixture over the pork, making sure it is completely submerged. Seal the bag or cover the dish and put it in the fridge for at least 8 hours, or overnight.

3. Set your oven to 375°F (190°C) to preheat.

4. Take the pork out of the brine and dry it with paper towels. Throw away the brine.

5. In a small bowl, combine the whole grain mustard, Dijon mustard, garlic powder, onion powder, ground black pepper, cinnamon, nutmeg, and ground cloves.

6. Coat the pork loin roast evenly with the mustard mixture.

7. Warm the olive oil in a large oven-safe skillet over medium-high heat. Brown the pork loin on all sides, searing it for about 2-3 minutes per side.

8. Over the pork, sprinkle the chopped fresh rosemary.

9. Move the skillet to the oven that has been preheated and let it roast for roughly 45-60 minutes, ensuring that the internal temperature of the dish reaches 145°F (63°C).

10. Take the pork out of the oven and cover it with aluminum foil. Let it rest for 10-15 minutes before slicing and serving.

Equipment Needed

1. Large bowl
2. Measuring cups
3. Measuring spoons
4. Large resealable plastic bag or shallow dish
5. Refrigerator
6. Oven
7. Paper towels
8. Small bowl
9. Large oven-safe skillet
10. Stove
11. Metal tongs or spatula
12. Aluminum foil
13. Instant-read meat thermometer

FAQ

• Q: How long should I brine the pork loin in the pumpkin cider?A: Pork loin should be brined for a minimum of 4 hours, but the best flavor comes from an overnight stay in the refrigerator.
• Q: Can I use apple cider instead of pumpkin cider?A: Yes, you can use apple cider in place of pumpkin cider if the latter isn’t available, but the flavor will be noticeably different.
• Q: What is the best way to apply the mustard glaze?A: Evenly brush the pork loin with the mustard glaze after removing it from the brine and before putting it in the oven.
• Q: How do I ensure the pork loin stays moist during roasting?A: Avoid overcooking by using a meat thermometer. Cook the pork to an internal temperature of 145°F. Then let it rest before slicing.
• Q: Can leftover roast be stored, and for how long?A: Yes, keep uneaten food in a sealed container in the fridge, and it should be fine for 3-4 days.
• Q: What sides go well with this pork loin roast?A: Great accompaniments are roasted vegetables, mashed potatoes, or a simple green salad.

Substitutions and Variations

2 cups apple cider may be used as a stand-in for pumpkin cider.
For a milder flavor, substitute 2 tablespoons of yellow mustard in place of whole grain mustard.
If brown sugar is not available, substitute it with 1/4 cup of honey or maple syrup.
Use dried rosemary instead of fresh. Measure 1 teaspoon of dried rosemary; it is more concentrated than fresh.
Canola or vegetable oil can serve as substitutes for olive oil in cooking.

Pro Tips

1. Brining Time: Ensure the pork loin is fully submerged in the brine for at least 8 hours. For maximum flavor infusion, brine overnight. If you can’t submerge it fully, consider turning the pork halfway through the brining process.