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Spiced Cider Brined Pork Loin

The apple cider and spices pair well with pork in this great fall recipe! Enjoy!

Spiced Cider Brined Pork Loin

3 cups water
3 cups apple cider
3 Tablespoons salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 cinnamon stick
1 bay leaf
1 (2lb.) boneless pork loin
2 cups apple cider
3 sprigs of fresh rosemary

  1. Combine the first 7 ingredients in a saucepan; bring to a boil, stirring until salt dissolves.
  2. Remove from heat; cool.
  3. Pour brine into a 2-gallon zip-top plastic bag.
  4. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
  5. Preheat grill or oven to 350 °F.
  6. Bring 2 cups of cider and rosemary to a boil in a small saucepan over medium-high heat.
  7. Cook until the cider has thickened and reduced to about ¼ c. Set aside.
  8. Remove pork from brine. Place pork loin on a greased pre-heated grill rack or in a lightly greased roasting pan.
  9. Grill until pork loin reaches an internal temperature of 145 °F or Bake at 350 ° for 1 hour in the oven or until the temperature reaches 145 °F.
  10. While grilling or baking, baste 2 times with cider reduction.
  11. Let stand 10 minutes before slicing.

Yield: 8 servings

Combine the first 7 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Kimberly Baker, ©2020 Clemson Extension

Combine the first 7 ingredients in a saucepan; bring to a boil, stirring until salt dissolves.
Kimberly Baker, ©2020 Clemson Extension

Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Kimberly Baker, ©2020 Clemson Extension

Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Kimberly Baker, ©2020 Clemson Extension

Bring 2 cups of cider and rosemary to a boil in a small saucepan over medium-high heat. Kimberly Baker, ©2020 Clemson Extension

Bring 2 cups of cider and rosemary to a boil in a small saucepan over medium-high heat.
Kimberly Baker, ©2020 Clemson Extension

Remove pork from brine. Place pork loin on a greased pre-heated grill rack or in a lightly greased roasting pan. Kimberly Baker, ©2020 Clemson Extension

Remove pork from brine. Place pork loin on a greased pre-heated grill rack or in a lightly greased roasting pan. While grilling or baking, baste 2 times with cider reduction
Kimberly Baker, ©2020 Clemson Extension

Grill until pork loin reaches an internal temperature of 145 °F or Bake at 350° for 1 hour in the oven or until the temperature reaches 145 °F. Kimberly Baker, ©2020 Clemson Extension

Grill until pork loin reaches an internal temperature of 145 °F or Bake at 350° for 1 hour in the oven or until the temperature reaches 145 °F.
Kimberly Baker, ©2020 Clemson Extension

Delicious finished spiced cider brined pork loin. Kimberly Baker, ©2020 Clemson Extension

Delicious finished spiced cider brined pork loin.
Kimberly Baker, ©2020 Clemson Extension

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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