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Epicurious

Cider-Brined, Mustard-Glazed Pork Loin

By Rhoda Boone

4.4

(58)

Ciderbrined mapleglazed pork loin sliced on a wooden board.
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell

Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a more tender and juicy package. Start early—the brine takes 8–24 hours.

Cooks' Note

Serve this pork loin warm or at room temperature. Large biscuits or rolls, Dijon mustard, and a quick-pickled cucumber relish are excellent accompaniments. If you can't find apple cider, substitute apple juice.

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