Thatchers Gold also works as a great brine for meat. Mixed with a little salt, soaking pork in cider (a tried and tested combo) helps to tenderise the meat, injecting flavour and creating those gorgeous caramelised crusts…
Serves 2-4, prep time 10 minutes, plus marination, cooking time 4-5 minutes
INGREDIENTS
8 pork loin steaks
500ml Thatchers Gold cider
2 tsp salt
FOR THE MARINADE
2 tbsp extra-virgin olive oil
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 tbsp wholegrain mustard
1 tbsp fresh rosemary, coarsely chopped
Zest of a lemon
Salt & pepper
100ml Thatchers Gold cider
METHOD
Pour the cider into a deep dish and add the salt. Place the pork steaks in the cider, ensuring they are submerged. Cover and leave to stand for 1-2 hours.
In a bowl, combine the ingredients for the marinade into a paste. Remove the pork steaks from the cider and cut away any loose fatty bits. Discard the liquid and thoroughly rinse the tray. Place the pork steaks back in the tray and pour over the marinade, coating all sides. Cover and chill for 2-3 hours.
Making sure the steaks have a good coating of the marinade, place on the grill over a medium-high heat, and cook on each side for 4-5 minutes, brushing with marinade.
