Cider Brined Pork Tenderloin With Apple Brandy SauceFrom chefmeow 5 years ago
- 1 container apple juice frozen concentrate thawed shopping list
- 5 quarts water shopping list
- 1/3 cup kosher salt shopping list
- 1/2 cup packed dark brown sugar shopping list
- 1-1/2 tablespoons coarsely ground black pepper shopping list
- 3 pounds pork tenderloin shopping list
- 1 bunch fresh sage torn in pieces shopping list
- 2 tablespoons oil shopping list
- 5 whole shallots chopped fine shopping list
- 1/2 cup brandy shopping list
- 3/4 cup apple juice or cider shopping list
- 3 tablespoons concentrated pork stock shopping list
- 6 cups water shopping list
How to make it
- Combine apple juice concentrate and water in a large stainless steel pot then bring to a boil.
- Add salt, brown sugar, pepper and sage stirring to dissolve.
- Cool brine then refrigerate until completely cold.
- Submerge tenderloin in the brine in a glass container which is very important.
- Cover with plastic wrap and refrigerate at least 12 hours.
- About 2 hours before serving remove pork from brine then pat dry with paper towel.
- Put oil in large frying pan and heat then brown pork tenderloin on all sides.
- Have oven preheated to 350 then put browned pork on pan with roasting rack.
- Cook until internal temperature reaches 170.
- Add chopped shallots to hot frying pan in which meat was browned stirring until soft and brown. Add brandy and apple juice to hot shallots stirring to loosen browned meat bits.
- Simmer until mixtures reduces by 1/3.
- Add pork stock and water and cook until meat is almost done then thicken with cornstarch.
- Slice meat and serve with sauce.