Favorite Brine For Porkcider Maple Food

MAPLE CIDER BRINED ROASTED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Brine pork: Whisk cider and ½ cup maple syrup maple syrup in a medium saucepan, Add bay leaves, rosemary sprig and cinnamon and place over high heat. Bring to a simmer, stirring occasionally. Stir in salt until dissolved and remove from the heat. Stir in ice. Brine should be room temperature or colder.
• d="instruction-step-2″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">2. Tie pork with butchers twine in several places to hold a round shape if desired. Place pork in a deep bowl or re-sealable bag set in a bowl. Transfer the cider brine mixture to the bowl or bag to cover the pork. Reseal bag if using. Refrigerate 4 to 6 hours.
• nstruction-step-3″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">3. Make Chutney: Melt butter in a medium saucepan over medium heat. Add shallot, and cook, stirring often until fragrant and starting to brown, 30 to 90 seconds. Add vinegar, 2 tablespoons maple syrup, mustard seeds and salt. Increase heat to high and bring to a simmer, stirring often. Add apples, stir to coat, cover and bring to a simmer. Reduce heat to medium-low and simmer, covered, stirring occasionally until the apples soften and start to break down 4 to 6 minutes.
• uction-step-4″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">4. Sugar Rub and Roast Pork: Preheat oven to 425 degrees.
• on-step-5″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">5. Remove pork from the brine, discard brine, and pat pork dry with paper towels. Mix maple sugar, butter and mustard in a small dish. Add the remaining ½ teaspoon chopped rosemary, pepper and salt and stir to make a paste. Spread the paste over the pork and set in a small roasting pan.
• ep-6″ class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">6. Roast pork until a thermometer inserted into the center of the roast reaches 125 degrees F, 38 to 45 minutes. See note. Let rest on a carving board 15 minutes before removing twine and slicing. Serve with the warm chutney.

MAPLE SYRUP AND APPLE CIDER BRINE FOR PORK RECIPE

Steps:

• Stir the hot water and salt together until the salt is dissolved. Add the apple cider, maple syrup, and peppercorns. Cool to below 45 F. in the refrigerator.
• Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure.
• The chops should take 4 to 6 hours in the brine; the tenderloin, 6 to 8 hours; and the loin, 1 to 2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally. Recipe Source: by Bruce Aidells and Denis Kelly (Houghton Mifflin) Reprinted with permission.

FAVORITE BRINE FOR PORK/CIDER MAPLE

Steps:

• Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, sugar and pepper. Cool to below 45 degrees F. in the refrigerator.
• Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
• To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
• I usually do a 4-6 lb pork loin and marinate 24 hours. I have cooked in oven, indirect heat on grill and rotisserie. They have all turned out fabulous! This makes a VERY moist piece of meat when brined this way.

GRILLED MAPLE-BRINED PORK CHOPS

Steps:

• 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
• 2. Remove the pork from the brine and pat dry (without rinsing).
• 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
• 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• For brine:
• Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
• Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
• For vegetables and breadcrumbs:
• Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
• Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
• Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
• Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
• Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
• Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
• What to drink:
• Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).

APPLE-MAPLE BRINED PORK TENDERLOIN

Steps:

• Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12.
• Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
• Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder.
• Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Steps:

• Make the brine:
• Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
• Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
• Roast the pork:
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Place rack in lower third of oven; preheat to 400°F.
• Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
• Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
• Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
• Transfer to a cutting board and let rest at least 15 minutes before slicing.
• Do Ahead
• Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.