Cider Brined Mustard Glazed Pork Loin Recipes

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CIDER-BRINED, MUSTARD-GLAZED PORK LOIN



Cider-Brined, Mustard-Glazed Pork Loin image

Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.

Provided by Rhoda Boone

Categories     Easter     Pork     Mustard     Brine     Roast     Coriander     Dinner     Spring     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8-12

Number Of Ingredients 19

For the brine:
1 cup kosher salt
1/2 cup (packed) light brown sugar
2 tablespoons black peppercorns
2 tablespoons coriander seeds, lightly crushed
2 tablespoons mustard seeds
12 thyme sprigs
2 bay leaves
4 cups apple cider, divided
1 (5-pound) boneless pork loin (tied if desired)
For the pork:
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup country Dijon mustard
1/3 cup (packed) light brown sugar
2 tablespoons maple syrup
2 tablespoons thyme leaves
2 cups apple cider

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.

MAPLE-BRINED PORK LOIN



Maple-Brined Pork Loin image

This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 9h20m

Yield 6

Number Of Ingredients 13

1 quart cold water
¼ cup salt
⅓ cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
½ teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard

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).

Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g

ROAST PORK LOIN WITH CIDER GLAZE



Roast Pork Loin With Cider Glaze image

A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**

Provided by Mommy Diva

Categories     Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless pork loin, trimmed
2/3 cup pup's brand boiled cider
2 teaspoons powdered ginger
1/2 teaspoon salt
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons rosemary, crumbled
1 tablespoon lemon juice
1/2 cup pup's brand monadnock harvest hard alcoholic cider
1/4 cup marquis de saint-loup brand pommeau de normandie

Steps:

  • Place pork in a roasting pan.
  • In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
  • Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
  • Pour off and reserve the marinade.
  • Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
  • Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
  • Remove from the oven and let rest 10 minutes.
  • Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
  • Slice pork, drizzle with the reduction, and serve.

CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

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.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

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