Austin chef, Sonya Coté’s East Cider Brined Pork Loin with Grilled Peaches, from Coté Catering is a hearty dish where savory meets sweet.


Coté Catering is a boutique farm to table catering company based in Austin that is dedicated to creating exciting, show-stopping cuisine for weddings, parties and special events. To Chef Coté, cooking is more than just putting food on a plate — it’s about creating edible pieces of art and educating future generations on the importance of utilizing locally-grown and raised ingredients for freshness and nutrition.


East Cider Brine


  • 1/2 gal water
  • 1 cup brown sugar
  • 1 cup salt
  • 4 tbsp black pepper
  • 4 tbsp white pepper
  • 2 tbsp coriander
  • 1 star anise
  • 2 tbsp cardamom
  • 2 sprigs thyme
  • 4 fresh bay leaves
  • 5 lbs of ice (1/2 bag)
  • 4 cans honey East Cider



  1. Heat water in a pot until warm, dissolve sugar and salt.
  2. Add spices
  3. In a large plastic bin (preferably with a lid) pour in ice and cider.
  4. Add hot liquid to ice and stir
  5. Check to see if brine is cool before you add the loin
  6. Add the pork to brine and cover.
  7. Brine for 8 to 12 hours.  Be careful not to over brine or your pork will be too salty!


Pork Loin


  • 1 pork loin (8-10 lbs), brined



  1. Preheat oven to 425°.
  2. Pull loin from brine & pat dry and let air dry for 15-20 minutes
  3. Place loin in oven wrapped in a loose tent of foil, careful not to steam the roast
  4. Roast in oven for about 20-30 or until center of loin reaches 145°
  5. Let rest for 30 minutes


Grilled Peaches


  • 3 peaches, quartered
  • 1 red onion, small dice
  • 1 bell pepper
  • 1 jalapeño, roasted & chopped
  • 6 cloves roasted garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • salt & pepper
  • 4 tbsp white balsamic, reduced
  • celery leaf



  1. While the loin rests, grill the quartered peaches until just brown
  2. Dice up into small pieces
  3. Toss gently with red onion, bell pepper, jalapeño, garlic, olive oil, lemon juice, salt and pepper
  4. Garnish with reduced white balsamic and celery leaf
Recipe Courtesy of Coté Catering | Austin, Texas

About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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