Cider Brined Pork Tenderloins with Roasted Apples Recipe

Step 1In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic, and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove the pan from the heat, add the ice and let the brine cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.

Step 2Preheat the oven to 450 degrees F. In a small saucepan, combine the vinegar with the shallot, thyme, and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to 1/4 cup, about 3 minutes. Add the stock and simmer until reduced to 1/2 cup, about 5 minutes. Discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.

Step 3On a large rimmed baking sheet, toss the carrots with the apples, orange juice, and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.

Step 4Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140 degrees F. Transfer the pork to a work surface and let it rest for 10 minutes.

Step 5Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.