Brined Pork With Cider Glaze Recipes

CIDER-BRINED PORK LOIN ROAST

Steps:

• In nonreactive 6- to 8-quart stockpot, stir together 1 quart of the water, 1 cup brown sugar, 1/2 cup salt, the crushed garlic and rosemary sprigs. Heat to boiling, stirring until brown sugar and salt are dissolved. Stir in cider and remaining 1 quart water; cool to room temperature. Add pork. Cover; refrigerate at least 12 hours or up to 48 hours.
• Heat oven to 375°F. Spray broiler pan with cooking spray. Remove pork from brine; discard brine. Pat pork dry with paper towels. Place pork on broiler pan; spray pork with cooking spray. Sprinkle with 2 teaspoons of the pepper and 1 teaspoon of the chopped rosemary.
• Bake uncovered 40 to 50 minutes or until thermometer inserted into center of pork reads 145°F. Cover with foil; let stand at least 3 minutes.
• Meanwhile, in 2-quart saucepan, mix applesauce, wine, raisins, the chopped garlic, 1 tablespoon brown sugar, 1/8 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1 teaspoon chopped rosemary. Cook over medium heat 20 minutes, stirring occasionally, until raisins are plump and sauce is thickened. Serve sauce with pork.

GRILLED BRINED PORK TENDERLOIN

Steps:

• Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
• Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro®. Add pork tenderloin pieces. Cover and let soak 6 hours to overnight.
• Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
• Place loins on cooler side of the grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers read 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
• Paint loins with vegetable oil and move over the direct heat side of the grill. Sear until golden brown all over and internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side.
• Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes. Slice into 1/2- to 1-inch-thick medallions.

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

Steps:

• For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
• Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
• Drain the chops, rinse and pat dry. Discard the brine.
• Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
• For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
• Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.

CIDER-GLAZED RACK OF PORK

Steps:

• Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
• Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
• Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
• Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
• Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
• In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
• Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
• Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

CIDER BRINED PORK ROAST

Steps:

• In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
• Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
• Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
• Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
• Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.

BASIC PORK BRINE

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.