In a large saucepan, combine the cider, cinnamon ... add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.

The brine makes the pork chops almost melt-in-the-mouth tender ... for my bourbon glaze are molasses, brown sugar, apple ...

Add the pork sirloin roast ... Place pineapple, Courvoisier, apple cider vinegar, onion, cinnamon and crushed red pepper flakes in a medium sauce pan. Cover and cook mixture over medium heat ...

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 ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Set aside to rest. Add the cider to the pan and cook until spoon coating consistency. Add chops to pan with any ...