Apple Cider Brine for Smoked Pork Loin

Apple Cider Brine for Smoked Pork Loin

Pork loin has little fat, so the meat doesn’t have a source of moisture to keep it juicy while smoking. One solution to this is using a brine. Not only can brines tenderize and add flavor, but they also give a juiciness to meats that soak in even extra moisture. Try this recipe for apple cider smoked pork loin brine.

Use a pot large enough to hold brine and smoked pork loin comfortably.
Rinse brine off before smoking to remove excess spice.
This brine also works great with bone-in pork chops.

Prep Time: 5 minutes

Yield: 7.5+ litres


7.5 litres water
2 cups dark brown sugar
2 cups coarse salt
1/4 cup ground ginger
1/4 cup garlic powder
1/2 cup apple cider vinegar
1/4 cup ground cumin
4 large sprigs fresh rosemary
1/4 cup black pepper, coarsely ground
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 medium-size lemons, chopped, squeezed, and smashed


  1. Fill a large pot with the water. Then add the remainder of the ingredients, and stir. Brine meat overnight or 24 hours.

Fan of flavor? You can also use a dry rub on your smoked pork loin for even more yummy taste. Visit the Char-Broil community page for more great recipes.