Are you ready to elevate your dinner game with a mouthwatering dish that will have your guests raving? Look no further than this Apple Cider Brined Smoked Pork Loin! Imagine succulent, tender pork infused with the sweet and tangy flavors of apple cider, perfectly complemented by aromatic herbs. This recipe is not just a meal; it's an experience that will tantalize your taste buds and impress everyone at the table. With a little patience and the right techniques, you can create a show-stopping centerpiece that’s sure to steal the spotlight. Dive into the details below and discover how to make this delectable dish that will have everyone asking for seconds!
Ingredients
- 1 pork loin (3-4 lbs)
- 2 cups apple cider
- 1/2 cup brown sugar
- 1/4 cup salt
- 1 tbsp black peppercorns
- 1 tbsp thyme
- 1 tbsp rosemary
- Wood chips for smoking
Instructions
- In a large pot, combine apple cider, brown sugar, salt, black peppercorns, thyme, and rosemary. Heat mixture over medium heat, stirring until sugar and salt completely dissolve.
- Remove brine from heat and let cool completely to room temperature. Once cooled, place pork loin in a large non-reactive container and pour brine over the meat, ensuring it's fully submerged.
- Cover and refrigerate for 8-12 hours, allowing the pork to absorb the flavors and become tender. Turn the meat occasionally to ensure even brining.
- Remove pork loin from brine and pat dry thoroughly with paper towels. Let the meat sit at room temperature for 30 minutes before smoking.
- Prepare smoker to a consistent temperature of 225°F (107°C). Use apple or hickory wood chips for best flavor profile.
- Place pork loin in smoker and cook until internal temperature reaches 145°F (63°C), approximately
- 5-3 hours. Use a meat thermometer to monitor temperature.
- Once desired temperature is reached, remove pork from smoker and let rest for 15-20 minutes, allowing juices to redistribute.
- Slice against the grain and serve warm, optionally with additional apple cider reduction or fresh herbs as garnish.
Tips
- Brine for Flavor: Don't rush the brining process! Allowing the pork loin to soak in the apple cider brine for 8-12 hours is crucial for infusing maximum flavor and tenderness. Plan ahead to ensure the best results.
- Patience is Key: After removing the pork from the brine, pat it dry thoroughly with paper towels. This step is essential for achieving that beautiful, smoky crust when you smoke the meat.
- Temperature Control: Maintain a consistent smoker temperature of 225°F (107°C) for even cooking. Fluctuations in temperature can lead to uneven results, so keep an eye on your smoker.
- Use a Meat Thermometer: Invest in a good meat thermometer to accurately monitor the internal temperature of the pork. Aim for 145°F (63°C) for perfectly cooked pork that's juicy and safe to eat.
- Resting Time Matters: After smoking, let your pork loin rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring each slice is packed with flavor and moisture.
- Serve with Style: For an extra touch, consider serving the pork loin with a drizzle of apple cider reduction or a sprinkle of fresh herbs. It not only enhances the presentation but also adds a burst of flavor!
Nutrition Facts
Calories: 357kcal
Carbohydrates: 28g
Protein: 20g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 67mg
