Pork Tenderloin in an Apple Maple Brine
Servings 4
Equipment
- Ovenproof Large Skillet
- Meat Thermometer
Ingredients
- 3½ cups of hot water
- ¼ cup coarse sea salt
- 1 cup apple juice
- ¼ cup maple syrup
- 2 tbsp brown sugar
- 1 tbsp cracked black peppercorns
Instructions
- Stir the hot water and salt until the salt is dissolved. Add the apple juice, syrup, sugar, and pepper. Pour the brine into a large Ziploc bag and seal. Place the bag into a large bowl of ice water to cool.
- Trim excess fat from the meat and remove the silver skin. Once the brine has cooled, submerge the pork in the brine, keeping the meat under the surface during curing (use a heavy plate to weigh it down if needed). Refrigerate the pork in the brine for 6-8 hours.
- Preheat the oven to 425 degrees.
- Heat a large ovenproof large skillet over medium-high heat. Coat the large skillet with olive oil cooking spray.
- Remove the pork from the brine, then rinse and pat very dry.
- Season the pork with freshly cracked pepper, then add it to the HOT skillet and cook for 6 minutes, browning on all sides.
- Place a large ovenproof skillet in the oven. Roast for 10-15 minutes or until a meat thermometer reads 155-160 degrees (medium) using a meat thermometer, or until the desired degree of doneness.
- Let stand 5 minutes before slicing.