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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.
Serves 4.



    1.00 lbs
    Qty 2
  • Small Red Apples, sliced with skin on

    Qty 3
  • Whole Sage Leaves

    Qty 6
  • Whole Grain Mustard

    Qty 1 tsp.
  • Butter

    Qty 3 Tbsp.
  • Apple Cider

    Qty 3/4 Cup
  • Coarse Sea Salt

    1 Bottle
    Qty To taste
  • For The Brine:

  • Kosher Salt

    Qty 1/4 Cup
  • Maple Syrup

    Qty 1/2 Cup
  • Apple Cider

    Qty 1 Qt.
  • Water

    Qty 1 Qt.
  • Juniper Berries or Whole Allspice

    Qty 12
  • Sage Leaves, finely chopped

    Qty 12


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

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