Maple-Brined Pork Tenderloin with Apple Jus | Wild Fork
Brine pork tenderloin in maple syrup and serve with apple, sage, and mustard seed jus for a juicy, aromatic recipe perfect for fall.
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.