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Brined Pork and Urban Bourbon Cocktails

Published: Nov. 8, 2021 at 12:19 PM CST|Updated: Dec. 2, 2021 at 9:32 AM CST
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LECLAIRE, Iowa (KWQC) - Mississippi River Distillery’s Chef Stephanie Goedke demonstrations how to create a main dish that will catch your guests’ attention!

Cider Brined Pork

For the brine:

  • 1 cup kosher salt
  • 1/2 cup (packed) light brown sugar
  • 2 TBSP black peppercorns
  • 2 TBSP coriander seeds, lightly crushed
  • 2 TBSP mustard seeds
  • 12 thyme sprigs
  • 2 bay leaves
  • 4 cups apple cider, divided
  • 1/2 cup Cody Road Rye Whiskey
  • 1 (5-pound) boneless pork loin (tied if desired)

For the pork:

  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 TBSP vegetable oil
  • 1/2 cup country Dijon mustard
  • 1/3 cup (packed) light brown sugar
  • 2 TBSP. maple syrup
  • 2 TBSP. thyme leaves
  • 2 cups apple cider

Make the brine:

Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer bring to a large bowl and add remaining 2 cups apple cider, 1/2 cup Rye Whiskey 1 1/2 cups ice. Let cool to room temperature.

Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.

Roast the pork:

Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.

Place rack in lower third of oven; preheat to 400 F

Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes

Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.

Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140 F, 50-70 minutes.

Transfer to a cutting board and let rest at least 15 minutes before slicing.

Do Ahead:

Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

Cranberry Apple Cider

  • 1/4 cup light brown sugar
  • 2 TBSP black peppercorns
  • 2 TBSP coriander seeds, lightly crushed
  • 2 TBSP mustard seeds
  • 1/2 tsp. thyme leaves
  • 2 bay leaves
  • 4 cups apple cider, divided
  • 1/2 cup Cody Road Rye Whiskey
  • 1/3 cup fresh cranberries

Thicken with 2 TBSP cornstarch in TBSP of cider

Put the ingredients in a heavy saucepan and cook until the cranberries pop. Then as it simmers, stir in the cornstarch slurry. Bring it back to the simmer until it’s thickened.

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