apple cider vinegar brine recipe

ricky: you've been on for, like, five seconds,so . . . jan: oh, well, okay. tonight we're going tohave an apple brined pork loin, which is pretty awesome. pork loins, whole ones were on salein one of my local grocery stores, so i had to stock up, and we've got the first of fallcoming, eventually, so i'm going to brine one. you know, pork and apples is a classic combination,and so i'm going to put the apple flavor into the pork itself. so i've got four cups ofapple juice, one half cup of kosher salt. use a quarter cup if you've got table salt,but try to get kosher. one half cup of brown sugar, and this is, i don't know, half a teaspoonof black peppercorns, and just a pinch of

red pepper flakes. okay. so all i'm going to do in this first stepis bring this up to a boil and let all the salt and sugar dissolve, and then i'll showyou how to ice it down and get the pork in there so we can roast it. okay. so we brought our brine up to a boil,see and this is what it looks like. see how everything's all dissolved in there exceptfor the peppercorns? that's exactly what you want, and you notice we didn't put any waterin the brine. that's because one reason, you never ever, ever, want to put meat into ahot liquid for brining. it's an invitation for everything horrible in the foodborne illnessworld, okay.

so we do have a lot of ice, and, hang on,don't move, we're going to park our brine right on top of an equal amount of ice, soi don't know, four to six cups of ice, and a couple things are going to happen. yes,it will melt your ice, but that's not that big a deal. but here's how you give yourselfa shower in apple juice. here's how you tell if it is acceptable to stick your pork downin there. okay. we're going to let this sit and get at temperature, but we're not goingto do it until it reaches 45 degrees. okay. now, come over here and look at this.this is a whole pork loin. now, they sliced it partway down the middle. can you see thatclearly, or are you just being weird? they sliced it partway down the middle in orderto get it in the package, which, a couple

of problems there. you don't want to cookit like that. so here's what i'm going to do. i am goingto separate it, and then i'll have a couple of options. i could, if i wanted to, tie abutcher's twine around it and roast it off that way, but instead i'm going to cook itas two separate pieces, and that way, wait a second, quit saying ties, quit saying ties,that way it'll cook faster. all right. so we are pretty good. see, that'sexactly what we want. we know that we're down at a safe food temperature to add our meatsbecause we're below 45. give it a stir. equal readings everywhere. we're good. all right. so we tuck him in here. you don'twant more ice than you need. you want to keep

your brine over the top of the pork. oh, thatwas perfect. okay. so here's what we're going to do. i'mgoing to stick this in the refrigerator for a couple hours, pop a lid on it in the fridge,let it chill. in a couple hours, i'll come back and show you how to roast it off andmake magic luscious style. ricky: it started. jan: all right. i'm going to show you thenext step in our apple pork dish. ricky: oops. jan: that's okay. ricky: well, i swallowed an ice cube. it justwent like right down.

jan: oh, nice. ricky: it was a really weird feeling. ew. jan: you okay? ricky: yeah. jan: you going to live? ricky: no, i'm going to die. jan: all right. don't die. all right. so we'vehad a few hours in the brine, and we're going to fish it out and do the next step. ew. okay,needless to say, don't ever try to reuse a brine. it's just a bad idea, because whatyou're going to end up with is bacteria soup,

which is not luscious. ricky: well, i think it's quite good. jan: huh? ricky: i think it's quite nice. jan: you can have it. ricky: all right. jan: all right. so we always know that nice,pretty, crispy, yummy, fabulous, crusty stuff doesn't happen if you've got a lot of moisture.so the first thing you need to do is dry him off, okay? and these are my . . . i don'tdo [pink] towels much. i just don't do them.

it freaks me out to throw them away. so ireserve kitchen towels that touch food, then they get bleached to pieces, because bleachis our friend. okay, nice and dry. all right, now, i gotso excited over pulling it out of the brine i forgot to get my spice from over here. sogive me a minute. i'll be back. sorry about that. normally i cut those andre-do them, but you all have been with me for a while now and i figured ,"let's justgo with it." okay. so this is what we're going to decorateour pork with. over here we have a teaspoon and a half, two teaspoons of black pepper,a couple of teaspoons of kosher salt, a couple of teaspoons of garlic powder, and i don'tknow how much that is, three tablespoons,

two tablespoons, plain old brown sugar. okay. now garlic powder and the pepper and the salt,of course, are a savory thing. we had apple and brown sugar in the brine, and so we'remimicking some of these flavors on the crust that we're going to develop on the outside.right? right. brines are fabulous. brines are my best kitchen trick. you just have no fear of just walking intowhatever. okay, there he goes. all right. so a little bit of olive oil. we got the wateroff, right? what were you doing? ricky: well, i wasn't paying attention fora second. it's okay. jan: we got the water off, but we do wantto give it some, the brine, not the brine,

the rub something to stick to. and you noticei put these down here fat cap up, meaning, can you see these edge right there? that'sthe line of fat. need some help? ricky: got it. jan: okay. and then there's my brother. hibrother. hello. brent: hello. just stealing some pineapple. jan: go check out the last video i did. itwas "how to cut pineapple" or "how to cut mango" or one of them. and now everybody'sin here after my fruit. it's a good thing i didn't need it for something. brent: i'm just stealing it for the kids.it's okay.

jan: all right. i have kids. brent: we're going to go see big joe. brent: we're going to go see big joe. if kinsleywakes up, call me. jan: all right. brent: and i'll jump right off work. jan: so now you know everything we're doing today. going tosee daddy, kinsley's taking a nap, brent's going to work. there's our schedule today. all right. so we're giving this a nice rub.now, that's not enough sugar to really make it sweet, especially balanced out againstthe pepper and the salt and the garlic, but

what it will do is give it a nice crust. brent: last time i'll bother you. love you.i will be. i'll be home. jan: what time do you get off? brent: 9:00. jan: all right. all right. now we know whythat when you all make requests, it takes me so long to get the videos out. all right,so ricky . . . ricky: yep. jan: show the pork loin while i'm washingmy hands. all right. so now i have my oven back here on 325 degrees. often, if i'm roastinga meat, i will start it off much higher to

get that crust on there. in this case, i'mnot going to do that because i've got brown sugar in it, and i don't want the sugar toburn before it gets nice and caramelized. also, you can see there is a skinny part anda thick part. you want your thermometer to go into . . . well, you know what, actuallynow that i'm sitting here thinking about it, i've always done this. i've always put itin the thicker one first. no, no, no. we're going to start it in the skinny one, becausewe don't want the skinny one overcooked by the time the fat one . . . so we can cookthis one to 140, pull it out, and give this one however much time it needs. i'm a genius. all right. so i'm setting 140, okay, and i'mgoing to pop that one, and i'm going to show

you my backside, i'm going to pop that intothe oven at 350 degrees, and then we're just going to leave it alone and let it roast untilit hits that 140. okay. once there, i'll be back. all right, so my thermometer hit 140, andi brought it out and i let it sit here because we always, always, always let meat rest, always.i don't care how many hungry teenagers are nagging at you, which makes it hard. that'swhy i have that to defend it. all right. so we've taken this one right overto the platter, and i'm going to show you what it looks like on the inside. yes, i'mstopped up. i'm working a little cold. i'm sorry about that. i know that's not the mostpleasant thing to hear. normally you wouldn't

do that, but let's see what we got right here. now i know my daughter was over here pickingat the crust. oh look. can you see how juicy that is? can you get any closer there, son? ricky: no. jan: look. oh yeah. can you see that? i thinkyou're blurry, and you steamed up the . . . ricky: just a little bit. jan: so this is our apple brined pork loin,and if you really wanted to just go all out, the cool thing to do would be to serve thiswith baked apples. i'm going to use that like a fork. hold on a minute. serve this withsome baked apples. i got lazy. i didn't make

the apples.

apple cider vinegar brine recipe,all right. let's see. oh, that's beautiful.i took a ricky bite. it is so good. the little bit of brown sugar in the crust is fabulous.the inside is perfectly seasoned. it is juicy. i'm having a bite for my cameraman. and that'sjust the best of all possible ways to do it. so, thanks. apple brined pork tenderloin,fabulous. you want to make that.