Apple Cider Brined Pork Tenderloin with Sauteed Apples
- 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.