Brined Pork Loin With Molasses Mustard Glaze Sour Mash Sauce And Apple Butter Recipes

BRINED ROAST RACK OF PORK WITH APPLE CHUTNEY AND SOUR MASH SAUCE

Steps:

• Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.
• While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper, and stir in the parsley.
• Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.

MOLASSES-GLAZED PORK TENDERLOIN

Steps:

• Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

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.

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE

Steps:

• Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
• Place pork in sip top bag and pour marinade over.
• Refrigerate for 4 hours (can be made the morning of and marinaded longer).
• Cook: Preheat oven to 400°F.
• Drain the marinade into a small saucepan, set aside.
• Heat the oil in a large heavy skillet over medium high heat.
• Lightly brown the tenderloin on all sides, about 5 minutes total.
• Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
• Remove from oven and place a loose foil tent over the meat.
• Let rest 5 minutes.
• In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
• Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
• Serve pork thinly sliced with sauce drizzled over top.

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).

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C)
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl.
• Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (57 degrees C), about 1 hour.
• Remove from oven, and let rest about 10 minutes before slicing to serve.