Add cider, water, vinegar and remaining salt ... Pack tightly in an airtight container and store in refrigerator until ready to fill pies. Pork filling must be cooled before filling pies.

This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and ...

In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag. Add the pork chops ...

In a large saucepan, combine the cider, cinnamon, peppercorns ... Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight. Preheat the oven to 450°.

Pork teamed with apples is a winning combination. Apple cider adds a spark of sweetness to the sauce, as does a generous addition of apple butter. And a final burst of acidity is perfect ...

Pork and apple is a classic flavour-combination and makes a belter of a pie. Gravy is a must for some pies, and our cider gravy is the perfect partner here. Equipment and preparation: You will ...