Cinnamon Pork Brine with cherry coconut

I haven’t made a sweet pork in a while, and I rarely look at my own recipes, so I made another one:

Cinnamon Pork Brine with cherry cocunut
Recipe Type: Main
Author: Chris Frisina
Prep time:
Cook time:
Total time:
Serves: 12
Pork brined in cinnamon citrus, then topped with a cherry coconut sauce. Inspiration from this previous recipe: http://specialorange.org/2012/05/11/cinnamon-pork-brine-with-fresh-cherry-reduction/
Ingredients
  • A 3lb loin will only need about 1 qt of brine in a bag, 1.5 -2 qts in a bowl, this makes 2 qts
  • 1 cup apple cider vinegar
  • 1 qt Orange Juice
  • 1 qt apple juice
  • 5 TBLS salt
  • 3 TBLS sugar (less than salt because of the sugar content of the OJ)
  • 2 TBLS cinnamon
  • Cherry Coconut sauce
  • 1 lbs bing cherries (rainier can be substituted) seeded
  • 4 TBLS white wine
  • 1 can of coconut milk (approx 12-14 oz)
  • 2 TBLS honey
Instructions
  1. Brine the pork for at least an hour. Preferably longer if it is a whole loin (4-6 hrs). You can of course slice the meat first then brine.
  2. Boil the wine and cherries together to get them releasing their juice and color.
  3. Add coconut milk to cover (you may not end up using all of the coconut milk, that is fine)
  4. Boil and then turn down the heat and reduce. (can take up to 30 mins)
  5. Grill or cook to meat to your liking.
  6. Just before serving, add the honey to the sauce, and stir to incorporate.
  7. Serve the meat with the sauce on top.

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One thought on “Cinnamon Pork Brine with cherry coconut

  1. Hmmmm…well, well, well….my orange loving friend from many years ago has a website….
    -Your pink-loving friend. Guess who 🙂

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