This Lesson is a great example of what you can  achieve with a brine.

The flavour is subtle and surprising, it will bring a smile to everyone’s face!

Make a brine from 1 tablespoon of salt in 1 litre of Applejuice

Brine pork fillets in the apple juice for 24 hours

Remove the pork from the apple juice

Soak in fresh water for a minute or so. I sometimes soak for up to an hour, the longer you soak the less the sugars on the outside will darken as the pork cooks

Pat dry and cook on a flat top or in a skilled with a large knob of butter.

The butter will combine with the sweetness of the Apple to create a lovely caramel finish on the pork

I light one side of the BBQ and roll the pork over to the cool side every now and again to ensure slow cooking and to stop the sugars on the outside on the pork from burning

The trick is to not let the sugars from the apple juice burn in the outside of the pork

You are looking for an internal temperature of 63°C (145°F)

The pork will just blush slightly when sliced

pork
pork

I know this will look spooky to some people but nowadays Pork is perfectly safe to eat Medium Rare.

Gone are the days where Pork came with a risk of infection.

Look at how moist that is served Medium Rare!

If you are concerned, take the internal temperature to 70°C (158°F) and let it rest for 10 minutes before carving

This will even out the colour and remove the pink look

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