This is a delicious pork tenderloin brined in apple cider and served with roasted carrots and apples.
Make the apple cider from apple juice.
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 425 degrees F.
Heat a cast iron skillet or grill pan over medium high heat on the stove top. Drizzle the skillet with a little olive oil. Remove the pork tenderloin from the brine (discard). Sear the tenderloin so that all sides have a brown crust.
Place into the oven on the bottom 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 lemon juice and olive oil. Spread out on a rimmed baking sheet and sprinkle with some salt. Bake on the top rack of the oven for 25 minutes, tossing once, until everything is nicely roasted.
Recipe By Hugh Acheson & Adapted from Food & Wine