A question about a recipe: Cider Brined Pork with Calvados, Mustard and Thyme
This sounds delicious and I'd like to make it tonight, but didn't plan ahead to marinate overnight. Is it still worth it if I can only marinate for 8 hours? Is there anything I can do to make the marinade more concentrated?
Recipe question for:
Cider Brined Pork with Calvados, Mustard and Thyme
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3 Comments
I followed your recipe for the marinade, and more or less for the sauce (minus the cream), but made a few modifications based on what I had around and some inspiration from a recent meal in NYC (added roasted figs and topped with kale chips). I think I'll post about it on my blog when I get a chance to write it up and will be sure to let you know and link it back to your recipe here. Thanks for sharing such a delicious recipe!