Chef Recipes

CIDER BRINED PORK TENDERLOIN

By Chef Willis Getchell
Scottsdale Culinary Institute

2 ½ Cups cold water
2 ½ cups Hard Cider
½ cup Kosher Salt
½ cup maple syrup
2 Tbs Molasses
½ cup Brown Sugar
3 sprigs fresh Thyme
3 bay leaves
2 tsp. ground ginger
½ tsp. Allspice
2 tsp. fresh ground black pepper

3 pounds Pork Tenderloin or thick cut [1 ½ inch] Pork Chops

1. In a glass or stainless steel bowl, combine all ingredients except pork. Mix until sugar and salt are dissolved.
2. Add the pork tenderloins [18-24 hours] up to 2 days for Pork Chops
3. Fire up the grill! Remove pork from refrigerator. Allow pork to come up to room temperature for about 20 minutes. Discard brine.
4. Grill over direct heat, covered. Sear all sides of pork tenderloin. If it starts to burn, move to an area of indirect heat on grill or place in a preheated 350 degree oven.
5. Pork is done when it reaches internal temperature of 145-150 degrees on an instant read thermometer. Let pork rest about 5 minutes before carving. Serve with green apple chutney