Cider-Brined Pork Tenderloin #glutenfree #caseinfree

Cider Brined Pork Tenderloin

Cider-Brined Pork Tenderloin (Gluten Free, Dairy Free, Real Food)

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

Apple Cider:
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.

Cider Brined Tenderloin

The original recipe came from Hugh Acheson in Food & Wine.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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4 Responses

  1. Robert N. (Bob) Douglas a.k.a. poppy says:
    Deanna You are truely amazing. Uncle Bob (Poppy)
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