Recipe:Maple Brined Pork Tenderloin with Apples, Sage and Mustard Seed Jus
- Prep Time: 30 minutes
- Brining Time: 24 hours
- Cook Time: 20 minutes
The perfect mix of sweet and savory highlights this most tender cut of pork.
ANTIBIOTIC-FREE PORK TENDERLOIN1.00 lbsQty 2$5.97
Small Red Apples, sliced with skin onQty 3
Whole Sage LeavesQty 6
Whole Grain MustardQty 1 tsp.
ButterQty 3 Tbsp.
Apple CiderQty 3/4 Cup
Coarse Sea Salt1 BottleQty To taste$5.38
For The Brine:
Kosher SaltQty 1/4 Cup
Maple SyrupQty 1/2 Cup
Apple CiderQty 1 Qt.
WaterQty 1 Qt.
Juniper Berries or Whole AllspiceQty 12
Sage Leaves, finely choppedQty 12
For the brine:
- Put all ingredients for the brine in large pot. Bring to a boil and remove from heat. Allow to cool completely in the refrigerator.
- In a glass rectangular dish, place pork tenderloins and enough brine to cover. Make sure it is completely covered with liquid. Cover with plastic wrap and refrigerate for at least 12-24 hours.
For the pork:
- Preheat oven to 350°F. Remove pork tenderloin from brine and pat dry. 2. In a large skillet, melt 1 Tbsp. butter over medium heat. Add pork tenderloins and sear on both sides. Place in an oven tray and roast for 20-25 minutes or until thermometer reads an internal temperature of 145°F.*
- While tenderloin is roasting, and in the same cooking skillet, add the rest of the butter. Sauté the sliced apples for 1 minute, add sage leaves and mustard seeds. Stir and transfer to a plate.
- Add apple cider and honey to skillet. Using a whisk, scrape the particles in the bottom of the pan. Add ¼ tsp. of salt and 1 Tbsp. of butter.
- Slice pork tenderloin, arrange on platter, garnish with apples and sage mix and pour some sauce on top of the slices.
*USDA recommends cooking pork to a minimum internal temperature of 145°F