Apple Brined Pork Loin with Applesauce and Spicy Peanut Vinaigrette
TOTAL TIME4 hrs 0 mins
SKILL LEVELAdvanced
SERVINGS3
About this RecipeThis one-of-a-kind recipe featuring apple brined pork loin drizzled in spicy peanut vinaigrette with homemade applesauce is a great way to show your flair for what’s fresh and flavorful.
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Ingredients
Gather Ingredients from the list below 1 1/2 cups Apple juice 1/4 cup Kosher salt 3 tbsps. Light brown sugar 1 tbsp. Coriander seeds 2 Small bay leaves 2 tsps. Whole black peppercorns 1 tsp. Black mustard seeds 1/2 tsp. Crushed red pepper flakes 1 tbsp. Unsalted butter 1/2 tsp. and 1 tbsp. Kosher salt, divided 1/2 tsp. and 1 tbsp. Freshly ground pepper, divided 8 cups Cold water 1 lemon Lemon juice 1 1/2 lbs. Granny Smith Apples, peeled, cored and chopped 2 1/2 tsps. Sugar 1 tsp. Salt 1/4 tsp. Ground cinnamon 1/8 tsp. Ground mace (optional) 1/8 tsp. Fresh ground clove 1/4 cup Water 1/4 cup Rice wine vinegar 1/4 cup Canola oil 1/4 cup Creamy peanut butter 2 tbsps. Honey 1 tbsp. Soy sauce 1 tsp. Sesame oil 1/4 tsp. Ground cumin 1/4 tsp. Crushed red pepper flakes
Gather Ingredients from the list below
Apple Brined Pork Loin
Applesauce
Spicy Peanut Vinaigrette
Directions
1.
Apple Brine and Pork Loin: In a large mixing bowl, combine water and lemon juice.
2.
Refrigerate the mixture for 24 hours.
3.
After 24 hours, strain the Apple Brine and place the pork loin filet in a large pan or food storage bag.
4.
Cover the pan or bag and refrigerate the pork for 4 hours.
5.
While the pork is brining, combine the butter, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a microwave-safe bowl.
6.
Applesauce: In a large mixing bowl, combine water and lemon juice.
7.
Add the apples to the bowl and stir to coat them with the lemon water, then drain.
8.
Transfer the apples and the remaining applesauce ingredients to a heavy-bottomed 3-quart saucepan.
9.
Cover the pan and cook over medium-low heat for about 15 minutes, or until the apples are softened.
10.
Remove the cover and increase the heat to medium.
11.
Stir and mash the apples with a wooden spoon.
12.
Continue cooking and stirring until the apples have caramelized.
13.
Allow the applesauce to cool to room temperature, then refrigerate until ready to serve.
14.
Preparing and Grilling the Pork: After 4 hours, remove the pork loin filet from the brine and pat it dry with paper towels.
15.
Microwave the butter mixture for 30 seconds to melt the butter.
16.
Brush the seasoned melted butter over the entire pork loin filet.
17.
Evenly season the pork with the remaining 1 tablespoon each of salt and pepper.
18.
Let the pork stand for 30 minutes while the grill is heating.
19.
Heat a charcoal or gas grill for 2-zone cooking, with the direct heat zone at about 400°F and the indirect heat zone at about 275°F.
20.
Place the pork loin filet over the direct heat zone and grill for 10 minutes, turning frequently for even browning.
21.
Move the browned pork to the indirect heat zone and cook for 20 minutes, or until the internal temperature reaches 145°F to 160°F.
22.
Let the pork rest for 10 minutes before slicing.
23.
Spicy Peanut Vinaigrette: While the pork is resting, combine all vinaigrette ingredients in a blender.
24.
Pulse until well blended.
25.
To Serve: Drizzle the Spicy Peanut Vinaigrette over the sliced pork.
26.
Serve with the prepared applesauce.
