Best Cider Brined Pork Roast Recipes

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CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS



Cider-Brined Pork Roast with Potatoes and Onions image

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Provided by Dawn Perry

Categories     Onion     Pork     Potato     Roast     Christmas     Dinner     Fall     Winter     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 10

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

Steps:

  • Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
  • Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
  • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
  • Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
  • Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
  • Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60-75 minutes.
  • Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
  • DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

CIDER BRINED PORK ROAST



Cider Brined Pork Roast image

One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.

Provided by Groundhog Gal

Categories     Pork

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 16

5 cups apple cider
1/3 cup kosher salt, plus
1 teaspoon kosher salt
1/3 cup packed dark brown sugar
2 large fresh bay leaves, torn plus
1 bay leaf, for when roasting
5 whole cloves
1/2 teaspoon whole black peppercorn
1 (2 1/2 lb) center cut boneless pork loin roast
2 garlic cloves
2 sprigs fresh rosemary
1/2 teaspoon freshly ground pepper
4 gala apples or 4 other cooking apples, cored and quartered
3 medium yellow onions, quartered
2 tablespoons unsalted butter
2 tablespoons all purpose flour

Steps:

  • In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
  • Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
  • Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
  • Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
  • Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.

Nutrition Facts : Calories 747.5, Fat 30.4, SaturatedFat 8.4, Cholesterol 196.7, Sodium 10196.1, Carbohydrate 57, Fiber 6.9, Sugar 40.3, Protein 62.6

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS RECIPE - (4.6/5)



Cider-Brined Pork Roast with Potatoes and Onions Recipe - (4.6/5) image

Provided by Marie1127

Number Of Ingredients 10

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 lb.), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

Steps:

  • Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°. Using the side of a chef's knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°, 60-75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops. DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS



Cider-Brined Pork Roast with Potatoes and Onions image

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Provided by @MakeItYours

Number Of Ingredients 10

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

Steps:

  • Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
  • Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
  • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
  • Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
  • Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
  • Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60-75 minutes.
  • Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
  • DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

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