Apple Cider Marinade

This easy recipe for Apple Cider Marinated Pork Loin takes a high protein cut of pork and tenderizes it with the sweet flavor of apples and savory herbs. This oven-roasted pork is a great way to enjoy the cooler weather and pairs well with any side dish!

Roasted pork loin sliced on a platter.

Apple Cider Marinade for Pork

4.6 from 47 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 3 hours
Additional Time: 8 hours
Total Time: 11 hours 15 minutes
Servings: 10 Servings

Ingredients

Marinade:

  • 1 ½ cups apple cider
  • ¼ cup maple syrup
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 4 to 5 pound pork loin

Dry Rub

  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • ½ teaspoon onion powder

Instructions
 

  • In a medium bowl, combine the apple cider, maple syrup, thyme, and salt. Set aside.
    1 ½ cups apple cider
    ¼ cup maple syrup
    1 tablespoon dried thyme
    1 teaspoon salt
  • Place the pork loin in a Ziploc bag or sealable container, and pour the marinade over the pork. Seal shut, and refrigerate for at least 8 hours or up to overnight.
    4 to 5 pound pork loin
  • When you’re ready to cook the pork, preheat the oven to 325°F, and line a roasting pan with a rack with aluminum foil.
  • In a small bowl, combine the brown sugar, smoked paprika, salt, dried thyme, ground sage, and onion powder.
    2 tablespoons brown sugar
    2 teaspoons smoked paprika
    1 teaspoon salt
    1 teaspoon dried thyme
    ½ teaspoon ground sage
    ½ teaspoon onion powder
  • Remove the pork loin from the container, and discard the marinade. Place the pork on the rack of the roasting pan, and apply the seasoning rub to all sides of the pork loin.
  • Bake for 25 minutes per pound or until the internal temperature reaches 145°F on an instant read thermometer.
  • After the pork is finished cooking, remove from the oven, and cover loosely with foil for 10 minutes before serving.
  • See post for storage recommendations.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 pound of pork loin. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 0.5poundCalories: 255kcalCarbohydrates: 12gProtein: 42gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 112mgSodium: 559mgPotassium: 797mgFiber: 0.4gSugar: 11gVitamin A: 240IUVitamin C: 2mgCalcium: 28mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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Sliced pork loin on a platter.

This sweet and savory pork loin pairs well with so many sides. Try serving it up with some Garlic Mashed Potatoes or a side of Roasted Butternut Squash, Warm Cinnamon Apples, and a slice of Apple Butter Pie. Oh, and don’t forget a slice of fresh baked Sourdough Bread!

How To Make Apple Cider Pork Loin

  1. In a medium-sized bowl, pour in the apple cider, maple syrup, thyme, and sea salt. Whisk together to combine until well incorporated. 
  2. Add the pork loin to a Ziploc bag and pour the mixed marinade into the bag. Massage the marinade into the pork and remove as much of the air out of the bag as possible before storing in the fridge for a minimum of 8 hours or overnight. 
  3. Once you’re ready to roast the pork, preheat the oven to 325F. Line a roasting pan with aluminum foil and place a wire rack over top. 
  4. In a small bowl, whisk together the brown sugar, smoked paprika, thyme, sage, and onion powder. 
  5. Remove the pork loin from the bag and shake off any excess marinade. Make sure the pork loin is facing fat side up, and apply the dry rub on all sides of the pork loin until fully coated. 
  6. Place the marinated pork loin in the oven, and roast at 25 minutes per pound or until the pork loin reaches an internal temperature of 145°F.
  7. After the pork loin cooks, remove it from the oven and let it rest for 10 minutes before slicing and serving with your favorite sides.
Collage showing how to make pork loin.

Marinated Pork Loin Tips and Variations

  • Pork is a lean meat and tends to dry out easily. The best way to prevent this is with a good long marinating time. For best results, marinate the pork loin overnight to keep it nice and tender.
  • Slow roasting helps keep the meat moist as there is very little dry heat which can change the texture of pork. If desired, you can also cover the pork with a loose layer of foil to keep as many of the juices in as possible. 
  • Shake off the excess marinade when you’re ready to roast. This will ensure the outside gets a nice crust with the dry rub and stays tender on the inside.
  • According to the USDA, pork is safe to eat at an internal temperature of 145°F. To make sure your pork is safe, use an instant-read kitchen thermometer to test in the center of the thickest part. 
  • Generally, 25 minutes per pound is the correct way to roast pork loin, but oven temperatures may vary which is another reason why a kitchen thermometer is a great investment!
Apple cider marinated pork loin on a white plate.

Storing and Freezing

Storing: Cooked pork will last for 3-4 days in the fridge in an airtight container or freezer-safe bag. 

Freezing: If you plan to freeze cooked pork tenderloin, make sure it is unsliced if possible. Wrap it tightly in plastic wrap, and then in a layer of aluminum foil before transferring to a freezer-safe bag or container for 3-4 months. Let it thaw in the fridge before reheating and serving.

Should you roast pork loin covered or uncovered?

For best results, you can wait until the pork loin creates a browned crust on the outside, then add a layer of foil to the top in the last hour of baking to keep it as moist as possible.

CanI use this recipe for other cuts of pork?

Sure! This marinade and dry rub works well for pork chops, tenderloin, pork shoulder, etc.

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