Apple and Pork Tenderloin

By commercecook

Ingredients

• Brine:
• 2 pork tenderloins
• 2 quarts apple cider
• 1/2 cup kosher salt
• 24 black peppercorns
• 2 quarts cold water
• Optional:
• 1 bunch thyme sprigs added just after the simmer of the other ingredients.

Preparation

Step 1

Trim the pork tenderloins and remove the silver skin. Set aside. In a large pot, add the cider, kosher salt and peppercorns and bring to a simmer. Turn off the heat. Let sit for 15 minutes. Whisk in the cold water. Allow mixture to cool. Add the pork tenderloins and refrigerate overnight. Remove pork from bine and discard brine. Pat pork dry with a towel.

Season pork as you see fit. (I wrapped in low sodium bacon.) Oven roast until the tenderloin reaches an internal temperature of 135-140 degrees, about 15 minutes. Let it rest. The pork will continue to cook and the internal temperature will come to 145 degrees. Slice and serve with applesauce and garnish with apple chips.