Cider-Brined Pork Roast with Potatoes and Onions

Seriously? This is the best pork roast I have ever had. Tender, juicy, and very favorable. The original recipe is from and I only made one change.

The original recipe called for a bone-in pork loin roast, chine bone removed, rib bones frenched, tied with kitchen twine. Yea right.... I opted for a boneless pork loin. There are a lot of steps but if you read through them they are really not complicated and I really like that the pork can be brined up to 2 days ahead of time!

So here is what I did.

This is the roast I used, a boneless half pork loin, about 4 pounds

Assemble your ingredients

(See complete instructions at end of post)

Make your brine by simmering salt, brown sugar, spices, and water.
Add cider and ice cubes and let cool.

Place roast and brine in 2 gallon zip lock bag for at least 8 hours.

Remove pork from brine and pat dry
Let sit at room temperature for an hour.

If you use a thin peel potato like Yukon Gold you won't need to peel them.
Toss prepared potatoes and onions with olive oil, salt and pepper.

Brown the seasoned roast in olive oil

Place the roast in the roasting pan with vegetables and place bay leaves on top

Roast at 425° till meat thermometer reads 160°. About 1 - 1 1/4 hours

Remove from oven and let rest for 30 minutes before slicing


1 cup (packed light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 Tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart cold unfiltered apple cider (used regular if you can't find unfiltered)
1 boneless pork loin roast 4-5 pounds
6 medium potatoes
4 medium yellow and/or red onions
5 Tablespoons olive oil


  1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. 
  2. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. 
  3. Add cider and 2 cups ice and let cool.
  4. Place pork and brine in a large (2 gallon) resealable plastic bag. 
  5. Seal bag and chill at least 8 hours.
  6. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour
  7. Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan and season with salt and pepper, set aside.
  8. Place rack in lower third of oven and preheat to 425°. 
  9. Using the side of a chef's knife, crush remaining 2 Tbsp. coriander seeds. 
  10. Season pork with salt and pepper and rub all over with crushed coriander. 
  11. Heat remaining 1 Tbsp oil in a large skillet over medium-high heat
  12. Cook pork until browned on all sides. 8-10 minutes.
  13. Transfer pork to roasting pan and nestle in among vegetables.
  14. Lay remaining 6 bay leaves over top of pork and place in the oven
  15. Turn vegetables about half way through cooking
  16. Cook until pork has internal temperature of 160°. Mine took 1 hour but allow more time as ovens differ. Allow 15 minutes per pound. Do not overcook.
  17. Let roast rest 30 minutes before slicing.

Note the pork can be brined up to 2 days, keep chilled.

Printable recipe here!

Would love to hear from you! Your comments are welcome.

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