PORK BRINE
This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!
Provided by shasty
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
- Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 25.3 g, Cholesterol 99.8 mg, Fat 5.7 g, Fiber 0.3 g, Protein 34.5 g, SaturatedFat 1.8 g, Sodium 86.9 mg, Sugar 23.8 g
PORK APPLE CIDER BRINE BRINE RECIPE
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- COMBINE ALL INGREDIENTS INTO A STOCK POT, BRING TO A BOIL STIRRING LETTING SUGAR AND SALT DE SOLVE INTO LIQUIDS... REMOVE FROM HEAT AND LET COOL. PLACE MEAT IN TUPPERWARE TYPE CONTAINER, POUR BRINE OVER MEAT AND COVER, PLACE IN FRIDGE OVER NIGHT,.,, THEN COOK
CIDER BRINED PORK ROAST
One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.
Provided by Groundhog Gal
Categories Pork
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 747.5, Fat 30.4, SaturatedFat 8.4, Cholesterol 196.7, Sodium 10196.1, Carbohydrate 57, Fiber 6.9, Sugar 40.3, Protein 62.6
FAVORITE BRINE FOR PORK/CIDER MAPLE
Tried and true! I have made this several times now. It's our fav. brine for pork loin, or pork loin chops. I tend to make this on holidays when grandma is coming -- she's decided she doesn't like turkey anymore. Well, this is a great substitute! Oh, I have also used pineapple juice when cider wasn't in season, worked great! Cooking time denotes marinade time.
Provided by Cookiegirlandi
Categories Pork
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 104.6, Fat 0.1, Sodium 9442.6, Carbohydrate 26.9, Sugar 24.8
More about "pork apple cider brine brine recipes"
APPLE CIDER-BRINED PORK CHOPS | BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Calories 214 per servingTotal Time 6 hrs 37 mins
- For brine, in a large saucepan bring the water, salt, brown sugar, thyme, peppercorns, and cloves to boiling over medium heat. Cook for 2 to 3 minutes or until sugar and salt dissolve, stirring occasionally. Remove from heat; stir in apple cider and ice cubes. Stir until ice cubes melt and brine is cool.
- Place pork chops in a large resealable plastic bag set in a shallow dish. Pour cooled brine over chops in bag; seal bag. Refrigerate for 6 to 12 hours, turning bag occasionally. Drain chops, discarding brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.
- For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as directed.)
- If desired, brush peppers and bread slices with olive oil. Add peppers to grill rack with chops. Grill about 8 minutes or until tender, turning occasionally. Add bread to grill rack during the last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread.
APPLE CIDER BRINED PORK LOIN - TAO OF SPICE
From taoofspice.com
4.9/5 (48)Total Time 9 hrs 40 minsCategory Main CourseCalories 54 per serving
- In a medium pot, bring to a boil the apple cider, apple cider vinegar, kosher salt, garlic, shallot, bay leaves, and rosemary. Continue boiling for two minutes.
- Transfer to the container you intend to brine the pork loin and add the ice cubes (or cold water).
- Once the brine has cooled to at least room temperature add the pork loin and refrigerate for 8-24 hours.
APPLE CIDER BRINE FOR PORK | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Calories 214 per servingTotal Time 6 hrs 41 mins
- For apple cider brine, in large saucepan over medium heat bring water, salt, brown sugar, thyme, peppercorns, and cloves to boiling. Cook, uncovered, 2 to 3 minutes, stirring occasionally until sugar and salt are dissolved. Remove from heat; stir in apple cider and ice cubes. Cool.
- Place pork chops in extra-large resealable plastic bag. Pour cooled brine on chops; seal bag. Refrigerate 6 to 12 hours, turning bag occasionally to marinate evenly. Drain chops; discard brine. Pat chops dry with paper towels. Lightly brush chops with olive oil.
- For charcoal grill, place oiled chops on rack directly over medium coals. Grill, covered, 11 to 13 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For gas, heat grill. Reduce heat to medium. Grill as above.)
- Brush peppers and bread slices with olive oil. Add peppers to grill with chops. Grill directly over heat about 8 minutes, turning occasionally, until tender. Add bread to grill during last 2 to 4 minutes of grilling, turning once. Serve chops with peppers and bread. Makes 4 servings.
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