When this tasty-sounding pork recipe with a hard cider-based brine landed in our inbox, we knew this collision of boozy beverage and swine just HAD to be our first recipe here on Swine & Swill. We’re so glad to share this sumptuous recipe for grilled cider-brined pork, concocted by Leprechaun Premium Hard Cider. Read on to learn how to whip up this summer-tastic recipe.
By Leprechaun Cider
Prep time: 15 minutes and 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 leaves, 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 boil. (Ed. note: We have no idea where the thyme sprigs come into play — maybe as garnish??)
In a Pyrex dish or heavy-duty freezer bag, pour brine over pork. Allow to rest for 24 hours before grilling to your desired doneness.
(Be sure to share this dish on Pinterest using the image below!)