Cider Brined Pork (Tenderloin, chop)
Prep time: 15 minutes + overnight | Serves: a crowd
2 Tbsp peppercorns
1 Tsp juniper berries
1 Tsp mustard seeds
1 Tsp red pepper flakes
4 cloves garlic, smashed
2 bay leaves
2-3 Tbsp butter
2 bottles Leprechaun cider
4 Tbsp salt
2 lbs pork of choice (tenderloin or chops work well)
In a heavy saucepan, dry toast peppercorns, juniper berries, mustard seeds, red pepper flakes, bay, and garlic cloves for 5-7 minutes, stirring frequently, until aromatic. Add butter, cider, and salt. Simmer on low heat until the salt dissolves, but liquid does not come to a bowl.
In pyrex dish or heavy-duty freezer bag, pour brine over pork. Allow to rest for 24 hours before grilling.
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