This dish is a delightful harmony of sweet, savory, and smoky flavors. Soaking the pork loin roast in an apple cider brine first infuses it with flavor, making it tender and juicy. Rubbed with flavorful spices, it's then roasted and finally bathed in a rich cider glaze seasoned with the warmth of chipotle peppers. Sweet and spicy sliced apples add a delightful flavor and textural contrast, complementing the richness of the pork and glaze.
Looking for a carving station roast? This is a crowd-pleaser. Vibrant mahogany-colored pork glazed and surrounded by seasoned apples makes a beautiful presentation.
Cider Glazed Pork with Chipotle Apples
The original recipe source is unknown it was most likely a magazine clipping from years ago. The length of the directions should not discourage you, let the delicious flavors of spicy and sweet be your reward.
Serves 16
CIDER BRINE CHIPOTLE APPLES
1 gallon cold water ½ cup sugar
1 cup kosher salt 4 tablespoons vegetable oil
½ cup brown sugar 1½ teaspoons ground cinnamon
2 cups apple cider 4 teaspoons chipotle peppers minced
4 medium red delicious apples peeled
PORK AND RUB MIXTURE CIDER GLAZE
8 pounds pork loin ¼ cup butter
⅛ cup cumin ground 1½ cups red onions diced
¼ cup salt 1¾ cups beef stock
1 teaspoon black pepper 2 cups brown sugar
1 tablespoon chili powder 2 cups apple cider
1 chipotle peppers in adobo sauce
2 teaspoons balsamic vinegar
BRINE AND SEASON PORK
Mix ½ gallon of hot water with salt and brown sugar and stir until dissolved. Add ½ gallon of cold water and apple cider. Cool completely before immersing the pork. Brine pork loin under refrigeration for 24 hours. Remove pork loin, discard brine, and pat dry.
Mix rub ingredients together. Brush pork with canola oil. Rub spice mixture over pork.
Preheat oven to 450°F. Transfer pork to large roasting or sheet pan. (the pork may have to sit at an angle or even be cut into two pieces to fit oven). Roast pork for 15 minutes at 450°F, then drop temperature to 375°F. Cook until thermometer inserted into center registers 145°, about 1 hour.
CIDER GLAZE
Melt butter in saute’ pan. Add onions and brown sugar. Cook until sugar melts and onions begin to caramelize.
Add apple cider and beef stock, cook over medium heat until reduced by half and syrupy.
Seed and chop 2 chipotle peppers, saving the other peppers for the chipotle apples. Add peppers with 2 tablespoons of adobo sauce and balsamic vinegar. Add salt to taste. Brush over resting pork loin.
CHIPOTLE APPLES
Core and slice apples. Line baking sheet with parchment paper. Mix sugar and cinnamon in medium bowl. Toss ¼ of apple slices with cinnamon and sugar mixture to coat.
In a heavy skillet, heat 1 to 2 tablespoons of oil, add 1 teaspoon of chopped chipotle peppers and fry for 3 to 4 minutes, turning occasionally. Remove apples with a slotted spoon to waiting parchment lined sheet pan. Repeat process with all apples ¼ at a time, wiping the pan clean between batches. Keep apples warm until ready to serve.
FINAL PRESENTATION
Slice glazed pork loin in ¼ inch slices and serve with Chipotle Apples.