Recipe

Cider Brined Pork Tenderloin With Apple Brandy Sauce Recipe

	Chefmeow / All my dishes 1 year, 7 months ago This is good. I have not personally made it, but my co-worker has and she gets rave reviews. Prep:10m Cook:90m Servings:9	Chefmeow
	cider brined pork tenderloin apple brandy saucy oniony

Does this look good? Yeah! / Nope

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Ingredients

1 container apple juice frozen concentrate thawed

5 quarts water

1/3 cup kosher salt

1/2 cup packed dark brown sugar

1-1/2 tablespoons coarsely ground black pepper

3 pounds pork tenderloin

1 bunch fresh sage torn in pieces

2 tablespoons oil

5 whole shallots chopped fine

1/2 cup brandy

3/4 cup apple juice or cider

3 tablespoons concentrated pork stock

6 cups water

Directions

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.

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