Apple Cider Brined Pork Tenderloin with Sauteed Apples

Apple Cider Brined Pork Tenderloin with Sauteed Apples

Super impressive and not difficult this moist, juicy pork and apple creation will get rave reviews. - go for it!


  • 1/4 cup Diamond Crystal Kosher Salt  ·   
  • 4 cups Apple Cider or Unfiltered Apple Juice  ·   
  • Two 1- to 1 1/4-pound pork tenderloins  ·   
  • Williamson Wines Apple Horseradish Jam  ·  2 tablespoons 
  • 4 tablespoons Unsalted Butter  ·   
  • 3 Honeycrisp or Pink Lady apples—peeled, cored and cut into 1/2-inch pieces  ·   
  • Herbie's Apple Pie Spice  ·  2 teaspoons 


In a large saucepan, combine the cider and kosher salt and bring to a boil, stirring to dissolve the salt.

Remove from the heat and let cool completely. Pour the brine into a bowl or zip lock bag and add the pork tenderloins, then refrigerate overnight or at least 4 hours.

In a heavy bottomed skillet over medium heat melt the butter. Add the the apples, and saute for 3-5 minutes. Add Herbie's Apple Pie Spice and caramelize the apples until they are golden brown and soft, but not mushy, another 5 minutes. Keep warm.

Preheat the oven to 400 degrees.

Drain the pork tenderloins and discard the brine. Pat the pork dry. In a large cast-iron skillet, heat 1 tablespoon of neutral oil until shimmering.

Add the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet.

Spoon Williamson Wines Apple Horseradish Jam over the tenderloins. Roast the pork in the the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the pork to a work surface and let rest for 10 minutes.

Slice the pork and serve with the sauteed apples.