Maple-Brined Pork Tenderloin with Apples, Sage and Mustard Seed Jus
Prep Time 1470 MinCook Time 20 Min
The perfect mix of sweet and savory highlights this most tender cut of pork.
INGREDIENTS
For Pork:
3 Small Red Apples, sliced with skin on
6 Whole Sage Leaves
1 tsp. Mustard Seeds
3 Tbsp. Butter
¾ Cup Apple Cider
¼ Cup Honey
For Brine:
¼ Cup Kosher Salt
½ Cup Maple Syrup
1 Qt. Apple Cider
1 Qt. Water
12 Juniper Berries or Whole Allspice
12 Sage Leaves, finely chopped
LET'S GET COOKING!
Preheat grill to highest temperature.
Using a brush, coat steaks lightly with olive oil and season both sides with salt, black pepper and Steak Seasoning.
Place steaks on the grill and cook for 5 minutes turning them on the grill 90 degrees halfway through cooking time.
Turn steak over and continue grilling for 4-5 minutes turning them on the grill 90 degrees halfway through cooking time.(For medium or well done, increase cooking time by 1 to 2 minutes on each side).
Remove from grill, tent with aluminum foil and let rest for 5 minutes. *USDA recommends cooking beef to a minimum internal temperature of 145°F
Place fresh spinach in a bowl with the apples and red onion.
Heat skillet over medium heat and cook bacon until crispy. Remove and place in paper towel. Place bacon fat in a small bowl and reserve.
Return skillet to stove top and add vinegar and honey. Stir and add olive oil and 2 tbsp. of warm bacon fat. Add salt and pepper and pour warm bacon dressing over spinach salad. Crumble bacon on top and toss the salad. Serve immediately.