Cider Brined Pork Loin in a Cast Iron Skillet
Looking for the secret to perfectly juicy pork tenderloin that never dries out? This Cider Brined Pork Loin recipe uses a simple apple cider brine overnight, followed by a quick sear in a cast iron skillet and oven roast for tender, flavorful results every time. Make this cast iron pork tenderloin with an apple cider brine. today.
Cooking a lean pork tenderloin can be tricky—it dries out quickly and loses much of its flavor. But brining is the perfect solution! Soak your pork tenderloin in a simple brine, then roast it for incredibly moist and delicious results. This cider-brined version makes an easy, quick, and impressive dinner idea.
Growing up, we were always told to cook pork well done, which explains why so many pork chops and roasts turned out tough and bland—they were overcooked, drying out completely and losing all their taste. Today, the USDA recommends cooking whole cuts like pork chops, steaks, and roasts to a safe internal temperature of 145°F (followed by a 3-minute rest) for juicy, tender pork without the risk.
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This recipe creates a simple yet flavorful apple cider brine—perfectly portioned for a 1½- to 2-pound pork tenderloin.
Prepare the brine either the night before or early in the morning, then let the tenderloin brine in the refrigerator. About 30 minutes before cooking, remove it from the fridge to let it come closer to room temperature for even roasting.
Cider Brined Pork Loin Recipe:
Ingredients:
- 2 cups apple cider
- 3 tablespoons salt
- 2 bay leaves
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 ½ pound tenderloin
Equipment Needed:
- Small Saucepan
- Marinade Container (can use large ziplock bag)
- Paper Towels
- Large Cast Iron Skillet
- Meat thermometer
- Aluminum Foil
🥣 Recipe Tips
- Pat the pork completely dry after brining: After removing the tenderloin from the cooled apple cider brine and discarding the liquid, thoroughly pat it dry with paper towels. This removes excess moisture on the surface, ensuring a better sear and golden-brown crust when you brown it in the cast iron skillet.
- Use a meat thermometer for perfect doneness: Aim for an internal temperature of exactly 145°F in the thickest part before removing from the oven. Pork tenderloin cooks quickly and can dry out if overdone—pull it out at 145°F, as it will continue to rise during resting for juicy, slightly pink results.
- Let it rest before slicing: After roasting, tent the pork loosely with foil and rest it for 5-10 minutes (or up to 15 for even better juice redistribution). This allows the juices to settle back into the meat, making every slice tender and moist.
How to Brine the Pork Tenderloin:
- In a small saucepan, combine the apple cider, salt, bay leaves, garlic, and peppercorns.
- Bring the mixture to a boil over medium heat, stirring constantly until the salt fully dissolves.
- Remove from the heat and let the brine cool completely to room temperature (or speed it up by chilling in the fridge).
- Place the pork tenderloin in a large resealable zip-top bag or a brine-safe container, then pour the cooled brine over it.
- Seal or cover tightly and refrigerate overnight (or at least 8 hours) for the best flavor and tenderness.
How to Cook the Brined Pork Tenderloin in a Cast Iron Skillet:
Instructions:
- Preheat your oven to 425°F.
- Remove the pork tenderloin from the brine, discard the brine, and thoroughly pat the meat dry with paper towels.
- Heat a large cast iron skillet over medium-high heat until very hot.
- Sear the tenderloin on all sides until lightly golden brown (about 2-3 minutes per side).
- Transfer the skillet directly to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F in the thickest part.
- Remove from the oven, tent loosely with foil, and let the pork rest for 5-10 minutes to redistribute the juices.
- Slice against the grain and serve.
🥣 Recipe
Equipment
- Paper Towels
- large cast iron skillet
Ingredients
- 2 cups apple cider
- 3 Tablespoons salt
- 2 bay leaves
- 2 cloves garlic minced
- 1 teaspoon black peppercorns
- 1 ½ pound pork tenderloin
Instructions
How to brine the Pork Tenderloin
- In a small saucepan, combine the apple cider, salt, bay leaves, garlic, and peppercorns.
- Bring the mixture to a boil over medium heat, stirring constantly until the salt fully dissolves.
- Remove from the heat and let the brine cool completely to room temperature (or speed it up by chilling in the fridge).
- Place the pork tenderloin in a large resealable zip-top bag or a brine-safe container, then pour the cooled brine over it.
- Seal or cover tightly and refrigerate overnight (or at least 8 hours) for the best flavor and tenderness.
How to cook the brined tenderloin in a Cast Iron Skillet
- Preheat your oven to 425°F.
- Remove the pork tenderloin from the brine, discard the brine, and thoroughly pat the meat dry with paper towels.
- Heat a large cast iron skillet over medium-high heat until very hot.
- Sear the tenderloin on all sides until lightly golden brown (about 2-3 minutes per side).
- Transfer the skillet directly to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F in the thickest part.
- Remove from the oven, tent loosely with foil, and let the pork rest for 5-10 minutes to redistribute the juices.
- Slice against the grain and serve.
Nutrition
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