Cooking
Instructions

For the brine:

1. Put all ingredients for the brine in large pot. Bring to a boil and remove from heat. Allow to cool completely in the refrigerator.
2. 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:

1. 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.*
2. 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.
3. 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.
4. 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