Maple-Cider Brined Pork Loin

So you bought a 5 pound pork loin on sale at the grocery store.  You got a great deal on it and it seemed like a good idea at the time...but it's been sitting, untouched, in your freezer because you have no idea what to do with it.  Don't worry, I can help.

Hopefully, you're reading this in the morning because we're going to need some time.  The bulk of that time does not involve cooking at all...just waiting.  "Waiting for what?," I hear you wonder.  Waiting for the magical alchemy of brining to occur. 

Step into my classroom.  A brine is basically seasoned water into which a piece of meat soaks for several hours.  This "seasoned water" often contains a good deal of salt, which helps to tenderize meat and provides flavor.  Our brine today also contains sweet elements as well as herbs and spices.  Flavor central!  We want our pork loin to turn out nice and juicy, not dried out like pork can sometimes become after cooking.  Nothing worse than a dry pork briquette...blech!  An easy way to get juicy pork is a little pre-planning with a brine.

Our brine ingredients: 1 tsp black peppercorns, 1 tsp clove, 1 tsp allspice, 3 juniper berries (optional, but hey, I had 'em!), 1/3 cup kosher salt, 2 cups apple cider, 1/2 cup maple syrup, 1/4 cup sugar, 6 garlic cloves, and 6 sprigs of fresh thyme.  We're going to toast the first 4 ingredients in a saucepan for just a few minutes over medium heat just to get their flavors and aromas to release.  To that, we'll add the salt, cider, syrup, sugar, garlic, and thyme and bring to a simmer. 


Now, stir in 3 cups of water and pour your brine into a deep roasting pan to cool.  Once cooled, place your pork loin in the brine, cover, and refrigerate for as long as you can, but at least 6 hours, turning once halfway through if it's not already completely submerged in the brine.

Waiting is hard, but it'll be worth it. 

(At least 6 hours later.....)  Good job, you patient person, you!  Now you shall be rewarded with dinner! Preheat your oven to 350 and remove your pork from the brine to drain on a plate for a minute.  Discard the brine as it has now served its purpose as your pork bath.  Pat the pork dry and season with salt and pepper. 

In a large skillet, heat 2 tbsp of olive oil and brown your pork loin on all sides.  Line the bottom of your now dry roasting pan with apple segments about 3-4 apples worth).  This will serve as your "roasting rack" as you'll now place the pork loin directly on top of the apples.  At this point, because I love gravies and such, I also add another cup or two of apple cider to the bottom of the roasting pan.  As the pork cooks, the pork juices mingle with the cider and apples to make a tasty sauce!  Roast the pork for about 20 minutes.  You'll want your meat thermometer to read 140, so if you're not there after 20 minutes, add another 5 minutes and keep checking the internal temp.  You want that pork cooked through and through!

Browned and juicy!

 



Transfer the pork to a cutting board and let it rest for 10 minutes so the juices can reincorporate.   Serve the pork with some of the apples and juices from the roasting pan.  Yowza!  What a feast!

Pork and apples are BFFs

Try it.  You'll like it.

-Sam

Maple-Cider Brined Pork Loin
Serves 6

1 tsp black peppercorns
1 tsp cloves
1 tsp allspice
3 juniper berries, optional
1/3 cup kosher salt
2 cups apple cider
1/2 cup maple syrup
1/4 cup sugar
6 cloves garlic
6 thyme sprigs
1 5lb pork loin
2 tbsp olive oil
3-4 apples (I use Honeycrisp or Granny Smith)

Toast the first 4 ingredients in a saucepan for 2 minutes over medium heat.  Add the salt, cider, syrup, sugar, garlic, and thyme and bring to a simmer.  Stir in 3 cups of water and pour your brine into a deep roasting pan to cool. Once cooled, place your pork loin in the brine, cover, and refrigerate for as long at least 6 hours, turning once halfway through if it's not already completely submerged in the brine.

Preheat oven to 350.  Drain the pork and discard the brine.  Pat pork dry and season with salt and pepper.  In a large skillet, heat 2 tbsp olive oil to shimmering and brown pork on all sides.  Roughly chop 3-4 apples and line the bottom of the roasting pan.  Place the pork on the apples.  Roast for 20 minutes, or until internal temp reaches 140.  Transfer pork to cutting board and let rest for 10 minutes.  Slice and serve with roasted apples and pan juices.