Cooking
Instructions

1. 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.
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 hours.
3. For the Pork: Remove pork tenderloin from brine and pat dry.
4. In a large skillet, melt 1 Tbsp. butter over medium heat. Add pork tenderloins and sear on both sides. Lower the heat and continue to cook over medium low heat, turning sides every 5 minutes until thermometer reads an internal temperature of 145°F. Transfer to a platter and cover with foil. Allow to rest 5-10 minutes.*
5. While tenderloin is resting and in the same cooking skillet, add the rest of the butter. Sauté the sliced apples for 1 minute, add sage leaves, stir and transfer both to a plate.
6. Add apple cider to skillet and using a whisk, scrape the particles in the bottom of the pan. Add whole grain mustard and stir with whisk.
7. Cut pork tenderloin, arrange on platter, garnish with apples and sage and serve with mustard sauce on top. *USDA recommends cooking pork to a minimum internal temperature of 145°F