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
- Heat water in a pot until warm, dissolve sugar and salt.
- Add spices
- In a large plastic bin (preferably with a lid) pour in ice and cider.
- Add hot liquid to ice and stir
- Check to see if brine is cool before you add the loin
- Add the pork to brine and cover.
- Brine for 8 to 12 hours. Be careful not to over brine or your pork will be too salty!
- 1 pork loin (8-10 lbs), brined
- Preheat oven to 425°.
- Pull loin from brine & pat dry and let air dry for 15-20 minutes
- Place loin in oven wrapped in a loose tent of foil, careful not to steam the roast
- Roast in oven for about 20-30 or until center of loin reaches 145°
- Let rest for 30 minutes
- 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
- While the loin rests, grill the quartered peaches until just brown
- Dice up into small pieces
- Toss gently with red onion, bell pepper, jalapeño, garlic, olive oil, lemon juice, salt and pepper
- Garnish with reduced white balsamic and celery leaf