I love 30-minute and make-ahead meals as much as the next person, but some things you just can’t rush. But creating a piece of edible art doesn’t necessarily mean you have to spend an entire day in the kitchen—sometimes it just requires a little bit of planning ahead. Brining meat ahead of time is a quick and simple way to create roasts that are juicy and flavorful—without much effort. Made with a base of water, salt and sugar, brines can be made more fragrant with herbs, sauces, syrups and even booze.
This cider-brined pork loin is as delicious as it sounds and so easy to make your friends won’t believe you didn’t spend an entire afternoon in the kitchen. Use an apple-heavy cider like Spokane Valley, Washington-based One Tree Hard Cider’s Crisp Apple cider for genuine apple flavor that is made both sweet and savory by the salt and sugar used in this brine. The perfect centerpiece for a fall get together or anytime you’re in the mood for a five-star meal without the fuss, this roast is one worth bookmarking.
Prep time: 20 minutes
Wait time: Overnight
Cook time: 1 hour
Ingredients:
4 cups water (plus 2 cups cold water, reserved)
½ cup salt
32 ounces (2 16-ounce cans) One Tree Hard Cider Crisp Apple cider
½ cup sugar
2 pound pork tenderloin
6 cloves garlic, minced
¼ cup olive oil
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried thyme
Directions:
In a large pot over high heat, bring water, sugar and salt to a boil. Once salt and sugar have dissolved, remove pot from heat, add 2 cups reserved cold water and cans of cider, and let cool.
Once brine has cooled, add pork, cover and place in fridge overnight.
When you’re ready to cook the tenderloin, preheat oven to 375° F. While oven preheats, score the fatty side of the tenderloin and set aside.
In a small bowl, combine garlic, olive oil, crushed red pepper, ground black pepper and thyme. Brush herb and oil mixture across scored part of the tenderloin.
Place tenderloin in roasting pan and bake for 1 hour, or until a meat thermometer inserted in the thickest part of the tenderloin reads 140° F.
Once fully cooked, remove tenderloin from oven and let stand for 15 minutes before slicing and serving.
