Cider Brined Pork Tenderloin With Apple Brandy Sauce Recipe

Cider Brined Pork Tenderloin With Apple Brandy Sauce

From chefmeow 16 years ago

This is good. I have not personally made it, but my co-worker has and she gets rave reviews.

Combine apple juice concentrate and water in a large stainless steel pot then bring to a boil.
Add salt, brown sugar, pepper and sage stirring to dissolve.
Cool brine then refrigerate until completely cold.
Submerge tenderloin in the brine in a glass container which is very important.
Cover with plastic wrap and refrigerate at least 12 hours.
About 2 hours before serving remove pork from brine then pat dry with paper towel.
Put oil in large frying pan and heat then brown pork tenderloin on all sides.
Have oven preheated to 350 then put browned pork on pan with roasting rack.
Cook until internal temperature reaches 170.
Add chopped shallots to hot frying pan in which meat was browned stirring until soft and brown. Add brandy and apple juice to hot shallots stirring to loosen browned meat bits.
Simmer until mixtures reduces by 1/3.
Add pork stock and water and cook until meat is almost done then thicken with cornstarch.
Slice meat and serve with sauce.

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" It was excellent "
notyourmomma ate it and said...
Cider brining is great, my sister loves this.
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chefmeow Garland, TX

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Reviewed by 2 people

Cider brining is great, my sister loves this.

notyourmomma in South St. Petersburg loved it