Maple Brined Pork Loin With Sauteed Apples Recipe

Name: Maple Brined Pork Loin With Sauteed Apples Recipe
Ingredients: 3 pounds pork loin roast (boneless, center-cut, fat and silver skin removed); 1 cup water, warm; 1 cup apple cider; 1/4 cup maple syrup (pure, refer to Note); 1/2 ounce thyme sprigs (fresh, broken into 1/2-inch pieces); 1 tablespoon granulated sugar; 4 tablespoons kosher salt; 2 shallots (medium shallots, peeled and sliced thin); 1 tablespoon peppercorns (black, cracked); Fresh ground black pepper; 1 ounce unsalted butter; 2 tablespoons maple syrup (pure, refer to Note); 1 1/4 to 1 1/2 pounds apples (Granny Smith apples to equal 3 apples, peeled, core removed, and cut into 12 equally-sized wedges); Kosher or sea salt, to taste; Freshly ground black pepper, to taste; 6 to 10 thyme sprigs (fresh sprigs, about 1-inch long, for garnish)

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The brine adds moisture and flavor to the pork loin which on it's own can be dry. The loin here is grilled outdoors, but browning over the stove-top

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Cooking tools:

Grill
Instant-read thermometer
Oven
Stove
Saute pan
Mixing bowl
Whisk
Plastic wrap
Refrigerator
Paper towel
Chef's knife
Cutting board
Peeler
Apple corer
Plate

Ingredients

3 pounds pork loin roast (boneless, center-cut, fat and silver skin removed)
1 cup water, warm
1 cup apple cider
1/4 cup maple syrup (pure, refer to Note)
1/2 ounce thyme sprigs (fresh, broken into 1/2-inch pieces)
1 tablespoon granulated sugar
4 tablespoons kosher salt
2 shallots (medium shallots, peeled and sliced thin)
1 tablespoon peppercorns (black, cracked)
Fresh ground black pepper
1 ounce unsalted butter
2 tablespoons maple syrup (pure, refer to Note)
1 1/4 to 1 1/2 pounds apples (Granny Smith apples to equal 3 apples, peeled, core removed, and cut into 12 equally-sized wedges)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
6 to 10 thyme sprigs (fresh sprigs, about 1-inch long, for garnish)