Cider-Brined Pork Roast Recipe for Tender, Juicy Pork

The last few months have been full of joyful busyness with wedding planning, and I haven’t cooked many full meals. After weeks of salads and roasted vegetables, we decided it was time to gather friends for a simple weeknight dinner.

We invited two couples who have shared many meals and moments with us over the years. No fuss—just close friends, good conversation, and comfort food.

We served a straightforward meal: cider-brined pork roast with potatoes and roasted green beans, followed by homemade apple pie and a bottle of wine. It was a relaxing evening—no fancy tableware or elaborate staging—just the pleasure of reconnecting and celebrating family milestones together.

This pork roast can be prepared a day or two ahead. The brine needs at least 6–8 hours, so plan accordingly. Bring the pork to room temperature for about an hour before roasting.

To make the brine, combine light brown sugar, kosher salt, bay leaves, minced garlic, coriander seeds and peppercorns with 2 cups water in a saucepan and bring to a boil. Simmer until the sugar and salt dissolve, about 8–10 minutes. Remove from heat, add a half-gallon of apple cider and 2 cups of ice to cool the brine quickly. Once cool, place the brine and the pork loin in a 2-gallon resealable bag and refrigerate for at least 6 hours.

I used fingerling potatoes, red onions and fennel alongside the pork, but carrots or other root vegetables work well too. Toss the vegetables in a large roasting pan with dried thyme, minced garlic, salt, pepper and about 4 tablespoons of olive oil.

When you’re ready to roast, remove the pork from the brine and pat it dry. Crush a small handful of coriander seeds and rub them over the pork, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the pork on all sides until it develops a golden-brown crust.

Place the seared pork on top of the bed of vegetables in the roasting pan. Tuck bay leaves under the kitchen twine that holds the roast together. Roast in a preheated oven set to 425°F, positioned in the lower third of the oven. Roast until the internal temperature reaches your preferred doneness. The USDA recommends 145°F with a rest, but I often roast to about 150–155°F for a thicker loin if I prefer it a touch more done. The temperature will rise slightly while the meat rests.

Once the roast reaches the desired temperature, remove it from the oven and let it rest on a cutting board for at least 15–30 minutes. Resting allows the juices to redistribute and makes slicing easier. Slice the pork and serve with the roasted potatoes, fennel and onions.

This one-pot meal—pork roast with potatoes, onions and fennel—makes an easy and satisfying dinner whether you’re hosting friends or feeding family. The cider brine adds a subtle sweetness and depth that complements slow-roasted pork beautifully.