Apple Cider Brined Pork Recipe for Chops or Loin
We love brining meat. The flavor brine gives meat can be amazing, which is why we came up with this Apple Cider Brined Pork recipe.
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Whether using a wet brine or dry brine, this is such an amazing way to create wonderful flavors. We used a wet brine in our Citrus and Herb Brined Turkey and a dry brine for our Herb Crusted Prime Rib. Both methods are well worth the effort.
Pork and apples seem to go hand in hand. Just think pork chops and applesauce or a whole apple in a whole pig roast. The flavors just complement each other beautifully. Which is why Chef Mike came up with this Apple Cider Brined Pork recipe. We used a pork tenderloin, but this would also be great for other pork roasts or chops.
This entree pairs beautifully with our Apple Spiced Red Cabbage too! (I mean, since you’re already going with an apple theme and all…)
Apple Cider Brined Pork
In a 1 gallon pot, mix 1/2 gallon apple cider (We used Tree Top Sweet and Tart Apple Cider, but feel free to use your favorite or what’s on sale! And don’t forget to see what rebates you can get in Ibotta!), 1/2 cup Kosher salt, and 1 Tablespoon Happy Bison Original Rub.
Do NOT bring this brine to a boil! Most apple ciders purchased from the grocery store have already been pasteurized and you do not want to activate the natural pectin in the juice. You need to bring the brine to about 130 degrees, basically just warming it to a very low simmer to dissolve the salt.
Cool the brine completely to less than 40 degrees F. Completely submerge the pork in the cooled brine and place in the fridge. We suggest overnight for a tenderloin or larger. Pork chops will do fine in 4-6 hours. We brined two tenderloins at the same time and froze one for a later date.
Remove the pork from the brine and rinse well. This will help it from being too salty.
Preheat your grill to 400 degrees. Place the pork on the top rack of the grill to ensure even cooking, flipping every 10 minutes or so. Once the internal temperature reaches 135, move the pork to the lower rack to add some caramelization until it reaches 145 degrees. Allow the pork to rest for 5 minutes or so before slicing. Serve hot and enjoy!
- 1/2 gallon apple cider
- 1/2 cup Kosher salt
- 1 Tablespoon Happy Bison Original Rub
- Pork tenderloin, roast, or pork chops
- In 1 gallon pot, mix apple cider, salt, and Happy Bison Original Rub. Bring to a low simmer. Do NOT boil.
- Cool the brine to less than 40 degrees F. Submerge pork in brine and place in fridge for 4-24 hours, depending on cut.
- Remove pork from brine and rinse well.
- Preheat grill 400 degrees F. Place the pork on the top rack of the grill and rotate every 10 minutes to ensure an even cook.
- When the pork reaches an internal temperature of 135 degrees, place on the lower rack to add some caramelization until it reaches 145 degrees.
- Allow to rest, slice, and enjoy!
A larger pork roast may require double the brine. The meat must be completely submerged. If the meat floats, use a plate on top to weigh it down.
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