Cider-brined pork loin steaks with grilled apples
product rating

(recipe by Lauren Morgan)

These pork loin steaks will definitely melt in your mouth, with the crisp coating of cider and apples, can you think of anything more delicious?

Prep time: 15 minutes
Brining time: 1 to 1 ½ hours
Heat: direct medium heat 180* to 230*c (350* to 450*F)
Grilling time: 12 minutes

300ml (12 fl oz) cider
100g (3 ½ oz) sea salt
1 tablespoon dried rosemary
1 tablespoon dried sage
1 ½ teaspoons dried thyme
½ teaspoon whole black pepper corns

4 centre-cut pork loin steaks, each about 350g (12 oz) 3.5cm (1 ½ inches) thick, trimmed of excess fat
Extra-virgin olive oil


6 tablespoons apple jelly
2 tablespoons unsalted butter
2 tablespoons calvados or other apple brandy
4 granny smith apples, cut into wedges with the cores removed

Cider-brined pork loin steaks with grilled apples - Cooking Instructions


1.    Mix the brine ingredients together in a large bowl. Put the steaks in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 1 ½ hours, turning the bag every 30 minutes.

2.    Remove the steaks from the bag and discard the brine. Rinse the steaks under cold water and pat dry with kitchen paper. Lightly brush the steaks with oil and let stand at room temperature for 20 to 30 minutes before cooking. Prepare the barbecue for direct cooking over a medium heat.

3.    Warm the jelly and butter in a small saucepan over a medium-low heat, stirring until the jelly melts. Remove the pan from the heat and stir in the calvados, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the barbecued pork. Brush the remaining glaze all over the apple slices and then the steaks.

4.    Brush the cooking grates clean. Grill the steaks over direct medium heat for about 10 minutes, with the lid close as much as possible, but turning then once, until they are slightly pink in the centre. Remove the steaks from the barbecue and allow to rest for 3 to 5 minutes. While they rest, turning once until crisp-tender. Serve the steaks and apples warm with the reserved glaze.

Your Details

Friend's Details

There are no reviews yet for this recipe. Be the first to submit a review.

Add a Review

Cider-brined pork loin steaks with grilled apples
Instagram Regular pictures of our fantastic range of products and offers. Contact us Click here to view contact info or send us an email.
MMA Awards Winner