Ingredients
- 3 1/2 cup of hot water
- 1/4 cup coarse sea salt
- 1 cup apple juice
- 1/4 cup maple syrup
- 2 Tbsp. brown sugar
- 1 Tbsp. cracked black peppercorns
Preparation
Step 1
Stir the hot water and salt together until the salt is dissolved. Add the apple juice, syrup, sugar and pepper. Pour brine into a large zip lock bag and seal. Place bag into a large bowl of ice water to cool down.
Trim any excess fat from the meat and remove the silver skin carefully. Once the brine is cool, submerge the pork in the brine, making sure the meat stays under the surface during curing (use a heavy plate to weigh it down if necessary). Refrigerate the pork in the brine for 6-8 hours.
Preheat the oven to 425°. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides. Place pan in the oven, and bake for 10-15 minutes or until meat thermometer reads 155-160° (medium) or until desired° of doneness. Let stand 5 minutes before slicing.