Apple Cider Brined Pork Loin

[Mike Martin]

Did one of these Sunday afternoon. Put the loin in the brine on Friday afternoon. Cooked indirect at 325 till it hit 150 degrees internal. These are the wife's favorite and Krogers has them just about every week at $1.99 a pound.

 

[Bob H.]

How if the flavor with the cider brine? Looks Great!

 

[Mike Martin]

We think the flavor is great. The brine is 3 cups water, 3 cups apple cider, 1/4 cup kosher salt, 1 TBS black peppercorns, 1 TBS coriander seeds, and one bay leaf. You want to brine at least 24 hours. It seems like the longer the better. Makes the loin really moist.

 

[John Solak]

Very nice!!! What did you use for a rub?

 

[Mike Martin]

Very nice!!! What did you use for a rub?

It's a very simple rub. 1-1/2 teaspoons rosmary, 1-1/2 teaspoons sage, 1/8 teaspoon ground black pepper.

 

[Luke P]

Love the simplicity of brine and rub. $1.99/lb is a steal as far as I can see. Pork is like gold at some times of the year.

 

[Alan F]

With the acid in there that may be more of a marinade than a brine.

Pork loin is great if cooked right. How high did you take it?

 

[Michael C.]

Well done!!! Looks great!!!!

 

[Cliff Bartlett]

Looks great Mike!

 

[Tony R]

Nice work.