Maple Brined Pork Loin With Sauteed Apples

To make the Brine

Step 1

Combine all of the ingredients for the brine, except the ground black pepper, in a large non-corrosive bowl. Stir with a wire whisk until the salt and sugar have completely dissolved. Place the pork in the brine, cover with plastic wrap, and refrigerate for 2-4 hours or overnight.

To Grill the Pork Loin, (also refer to Note II for option of cooking indoors)

Step 2

Preheat the grill to medium heat. Remove the pork loin from the brine and discard the brining liquid.

Step 3

Use absorbent paper towels to pat the loin dry. Season the pork with fresh ground black pepper. Grill the loin over direct heat with the cover closed until an instant-read thermometer reads 140 to 145-degrees F in the center of the loin - about 15 minutes per side.

Step 4

Remove the pork loin from the grill and allow to rest at room temperature while sauteeing the apples.

To saute the Apples

Step 5

Heat butter and maple syrup in a large saute pan over medium-high heat. When hot, add sliced apple sand stir to coat with the maple and butter mixture. Allow the apples to cook, stirring frequently, until tender - about 8 minutes. Place the sauteed apples in the center of each of each plate.

Step 6

Using a sharp knife, slice the pork into 1/4-inch thick slices. Place the pork on top of the apples,garnish with a few sprigs of fresh thyme and serve immediately.

Note I: Avoid using artificial maple syrup for this recipe. The 100% pure maple syrup renders the best flavor.

Note II: If grilling outdoors is not an option, I'd personally would brown the pork over a skillet or a stove-top grill pan and finish it in the oven (with an oven thermometer inserted into the center of the loin) until it reaches desired temperature.