Autumn Brined Pork Tenderloin


The tenderloin comes from the full pork loin. It is one of the most tender and leanest cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


  • 2 pounds pork tenderloins (Trimmed)
  • 3 cups hard apple cider (Or Apple Cider)
  • 2 cups water
  • 1/4 cup brown sugar
  • 1/4 cup cider mulling spice blend
  • 1/4 cup salt
  • 2 sprigs fresh rosemary
  • 4 bay leaves
  • 4 tablespoons rendered bacon fat (Or Olive Oil)
  • 1 cup yellow mustard seed
  • 1 cup white balsamic vinegar
  • 3/4 cup water
  • 1/2 cup white wine (Or Chicken Stock)
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 6 whole Honeycrisp apples (Cored, Peeled And Diced Into Large)
  • 4 cups white wine (Or White Grape Juice)
  • 1/4 cup shallots (Minced)
  • 2 bay leaves
  • 1 1/4 cups sugar
  • 5 teaspoons salt
  • 2 red chilies (Dried)
  • 1/2 cup sherry vinegar
  • 1/2 cup mustard powder
  • 1/2 cup dijon mustard
  • 1/2 cup mustard seeds (Pickled)
  • olive oil (For Roasting Apples)


  1. In a large sauce pan combine hard cider, water, brown sugar, cider mulling spice blend and salt, bringing to a boil to create brine. Remove from heat and chill brine in the refrigerator until cold, then add the rosemary and bay leaves.Put tenderloins in a self-sealing plastic bag, pour in brine, and seal bag.Allow the pork to brine for a minimum of 6 hours but no more than 12.
  2. Combine all ingredients together in a medium non-reactive sauce pot and cook at a slow simmer until mustard seeds are just tender.Place in glass canning jar and refrigerate.
  3. While pork is brining, make Roasted Apple and Pickled Mustard Seed Mostarda: Preheat oven to 425 degrees F.Toss apples with enough olive oil to coat and roast in the oven until well browned and fork tender.Once apples are roasted, combine apples with remaining ingredients excluding the pickled mustard seeds in a sauce pot and simmer until the liquid is reduced by at least half and has thickened slightly.Remove from heat and stir in pickled mustards seeds. Set aside until chilled.
  4. Remove tenderloins from brine and using paper towels, pat dry. Season generously with salt and pepper and set aside for at least 15 minutes, up to an hour.
  5. Heat a cast iron pan over medium-high heat. Sear pork in bacon fat turning every minute or so until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. Remove from heat and tent lightly with foil and allow to rest during plate assembly.
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