thechefatsolago

Apple Brined pork loin

The Chef at Solago

     

     Apples have always had a place in my heart. Growing up there were at least 5 orchards within 15 minutes of my house.

Every fall the house filled with the smell of homemade applesauce, pies, spiced apples.

So, when the weather breaks, gone are the heavy meals, the starch that threatened your waistline.

It doesn't have to be all salads. Lite cooking can be a Pork Loin.

So tender you don't need a knife to cut. It all starts with a brine that imparts not only flavor but the moisture level to stand up to direct heat on the grill:

4 cups water 
1/3 cup brown sugar
1/3 cup canning salt 
1/2 cup home canned apples 
( cinnamon version ) 
2 Tbsp maple syrup
2 Tbsp honey
1 tsp whole allspice

Ok, heat all this to almost a boil, then back off the flame until just a gentle roil. Let this simmer for 5 minutes so all flavored meld. Let this cool to room temp. Put the Loin into a large ziplock bag full bag with the brine mixture. Make sure to push all air out of the bag. Out in a bowl in the fridge overnight.


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