Tuesday, July 5, 2016

Cider Brined Pork Tenderloin Sandwich

Take a Iowan staple and elevate it with cider. I was born in Iowa, so I guess that means a vow to the Iowa camp

For my version, you will need 2 cups cider, water to cover the meat completely, lovage (or celery leaves), 2 cinnamon sticks, a few dashes of smoked paprika, 1 cup fine sea salt.

The cider brine adds a dimension of flavour and tenderises the meat, almost like biting a breaded fluffy cloud.

Cover and the meat in the brine and refrigerate for at least 4 hours.

When done brining, pat the meat dry on kitchen towels.  Pound the meat flat. Do the ususal routine of flour, egg and in this case, panko.  The breading is only seasoned with pepper as the meat was brined in gobs of salt.

Shallow fry the breaded meat, until golden.  Serve with your favourite toppings and with a cold glass of, you guessed it, cider!