Sunday, October 14, 2007

More Good Eats

Fellow Traveler has been battling a bug for the past two days, so I assumed the role of cook and bottle washer this weekend. Sunday dinner is something of a sancrosanct household ritual for us; today it consisted of roasted, cider/maple brined pork loin topped with thyme and sage leaves from my herb planter, roasted butternut squash, homemade baked beans and stir-fried green beans with garlic. The m.o. is to have lots of leftovers to nosh on for the next couple of days.

Cider/Maple Brine For Pork
7 cups hot water
1/2 cup kosher salt
2 cups apple cider
1/2 cup maple syrup
2 TBS cracked black peppercorns

Combine all ingredients in pot; bring to boil; simmer for maybe 10-15 minutes. Cool. Use on pork roasts or chops. I brined our large roast overnight; chops, maybe 4 to 6 hours would do.

Note: I poured maybe a half cup of apple cider in the bottom of the roaster before placing the pork loin in it, and also brushed a little more maple syrup on the roast just before it was ready to come out of the oven; and I served the pork with a few spoonfuls of tasty pan juices over it.


Quotidian Grace said...

Sounds yummy! Is brining similar to marinating?

LutheranChik said...

It's just like marinating, although usually you drain and discard the brine before you further prepare the meat -- the brine's flavoring work at that point is done.

The first time I tried brining I was convinced that the meat would wind up as salty as, say, ham or bacon...but it really doesn't.