Rosemary Cider Brined Pork Loin Recipes

ROSEMARY PORK LOIN

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.

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.

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.

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).

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.

ROSEMARY ROASTED PORK LOIN

Steps:

• DIRECTIONS.
• Pound garlic, rosemary, sage, and pepper with pestle in mortar until paste forms. Alternatively, puree ingredients in mini food processsor. Mix in oil. Place pork in baking dish. Spread herb mixture all over pork. Cover and refrigerate at least 2 hours.
• Preheat oven to 350 degrees F.
• Place pork fat side up, on rack set in heavy roasting pan. Drape pancetta strips crosswise over pork. Roast until thermometer inserted into center of pork registers 160 degrees F for medium doneness, about 1 hour. REmove fromoven; let stand 5 minutes. Discard pancetta strips.
• Cut pork crosswise into 1/3 - inch thick slices. Arrange pork slices on platter. Garnish with rosemary sprigs. If desired, and serve.