Cider-Brined Pork Tenderloin #glutenfree #caseinfree
I’m not gonna lie – this cider-brined pork tenderloin with roasted apples and carrots was so delicious!!!! And leftovers are amazing then next day. Yum!
1-3 lb pork tenderloin
4-5 large organic carrots
2 Pink Lady or Honeycrisp apples
2 tbsp freshly squeezed orange juice
2 tbsp olive oil
1 1/2 cups apple juice
1/4 tsp ground cinnamon
1/4 tsp honey
3-4 whole cloves
1 cup apple cider
1/2 cinnamon stick
1 tsp black peppercorns
1 tsp coriander seeds
1/2 tsp crushed red pepper
1 garlic clove, crushed
1 1/2 tbsp kosher salt
2 cups ice
Tip: Make the cider and brine the night before so the pork tenderloin can marinate overnight.
To make the apple cider, add all the ingredients to a small saucepan. Heat over low heat for about 45 minutes to 1 hour. The juice should concentrate down to 1 cup and darken. Strain the liquid and discard the cloves.
Add all of the brine ingredients except for the ice to a medium saucepan. Bring to a boil, stirring continuously. Once the salt has dissolved, remove from the heat and add the ice. When the ice has melted, pour the cool mixture into a large Ziploc bag. Rinse and dry the pork tenderloin, then add to the bag. Seal and refrigerate overnight.
Preheat the oven to 450 degrees F.
Heat a cast iron skillet or grill pan over medium high heat. Drizzle with a little olive oil. Remove the pork tenderloin from the brine (discard) and sprinkle with some salt. Sear the tenderloin so that all sides have a brown crust. Place into the oven on the top rack and cook for about 15-20 minutes. The internal temperature should be at least 145 degrees for medium rare, but we prefer it around 150 and cooked to medium. Remove to a cutting board and let rest for 5-10 minutes before slicing.
Meanwhile, peel the apples and carrots, and then slice. Toss with orange juice and olive oil. Spread out on a rimmed baking sheet and sprinkle with some salt. Bake on the bottom rack of the oven for 25 minutes, tossing once, until everything is browned.
The original recipe came from Hugh Acheson in Food & Wine.