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lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
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brisket tacos, pinto beans
pork souvlaki, naan

Monday, December 14, 2015

Cider Brined Pork Loin


I always make a crockpot of apple cider for Thanksgiving. C always makes fun of me because it is usually only his mom and I drinking it. I always have a ton leftover, but this year was even more than normal since my mother-in-law didn't join us for dinner. So, I perused the internet to find ways to use it beyond my normal apple cider pancakes (which I made a couple times.)  This recipe was inspired by Bon Appetit, but I made a ton of changes.  This is a fantastic one pot meal, perfect for winter.
Cider Brined Pork Loin

2 cups apple cider, divided
2 tablespoons kosher salt
2 tablespoons brown sugar
1 bay leaf, torn into small pieces
½ teaspoon whole black peppercorns

1 cup apple cider
½ teaspoon cornstarch
1 teaspoon water

1 (2 pound) center-cut boneless pork loin roast
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 pound carrots, peeled and chopped
1 pound fingerling potatoes, halved
½ small onion, chopped

In a small saucepan, bring 1 cup cider, salt, brown sugar, bay leaf and peppercorns to a boil. Removed from the heat and stir in 2 cups water and 1 cup cider. Cool to room temperature. Place the pork loin in a 1 gallon plastic bag, pour the brine over and seal the bag. Refrigerate overnight.

Preheat the oven to 325 degrees. Bring 1 cup cider to a boil over medium high heat. Cook until reduced to ¼ cup, about 10 minutes. Stir in the corn starch and water.

Remove the pork from the brining liquid. Rub the garlic, rosemary, salt and pepper over the pork. Heat 1 tablespoon of the oil in a ovenproof skillet over medium high heat. Sear the pork on all sides, about 5 minutes per side. Brush the pork with the cider reduction. Toss the carrot, potatoes and onions with the remaining oil, salt and pepper to taste. Add the carrot, potatoes and onions to the pan with the pork. Place it in the oven and roast for 15 minutes. Brush again with the cider reduction and roast 20 minutes more, until the pork reaches a temperature of 140 degrees. Remove the pork from the oven and tent with foil on a plate. Return the carrot, potatoes and onions to the oven, increase the temperature to 400 degrees and roast for 15 minutes more, while the pork is resting. Slice the pork and serve with the carrot, potatoes and onions.
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