Cider-Brined Pork Tenderloin
Cider-Brined Pork Tenderloin is an easy way to take a basic cut of pork and launch you out of the stratosphere, yet easy enough to whip together on a weeknight! It’s the end of August, our kids started back to school and summer seemed to come to a screeching halt. I’m not going to lie, I love every second of summer but fall is my absolute favorite season, hands down! I love the cool mornings and evenings, the way the sun casts those “fall” shadows on the ground and I am inspired culinarily. Soups, stews, football on t.v….oh’ man, don’t even get me started, it just makes me all warm and fuzzy inside.
This Cider-Brined Pork Tenderloin adds so much incredible flavor to the pork. Brining it in the apple cider liquid overnight imparts sweetness, saltiness and it just turns out incredibly juicy. So, if you have the foresight to plan a day in advance, it’s totally worth it. Once you brine it, you’re ready to go for a super quick and easy weeknight meal. It pairs really nicely with the fresh mango salsa, all the flavors just work. As a side, I love Brussels Sprouts in the fall when they are in season. If you haven’t tried cooking them with pancetta, it’s delicious. What’s better than pork with more pork, right? I personally think pancetta is just one of those things I could eat with most things, I love it!
Next time you need a quick meal during that transition from summer to fall, try this Cider-Brined Pork Tenderloin, you’ll love it!
Cider Brined Pork Tenderloin
Cider-Brined Pork Tenderloin is an easy way to take a basic cut of pork and launch you out of the stratosphere, yet easy enough to whip together on a weeknight!
- 2 Cups Apple Cider
- 5 peppercorns
- 1 Tbs. Coriander Seeds
- 3 Sprigs Fresh Thyme
- 2 Bay Leaves
- 1/4 Cup brown sugar
- 1/4 Cup Kosher Salt
- 1/4 tsp. Red Pepper Chili Flakes
- 3 Garlic Cloves whole, peeled, smashed
- 2 Cups Cold Water/Ice
- 2 1-1.5 lb. Pork Tenderloin
- 2 Tbs. Extra Virgin Olive Oil
- 1 Mango peeled and chopped into a small dice
- 1 Jalepeno Seeded and chopped into a small dice
- 1/4 Cup Red Onion Chopped into a small dice
- 1/2 Lime Juiced
- 1/4 Cup Cilantro Chopped and divided
- 2 Tbs. EVOO
- Kosher Salt & Black Pepper to taste
- Prepare the brine: Combine first 9 ingredients in a pot and bring to a simmer. Turn heat off and stir to combine, until sugar and salt are completely dissolved. Set aside and add 2 cups of ice water to cool completely. When the liquid is cooled, add the Pork Tenderloins to a large ziplock bag along with the liquid. Seal and brine for 24 hours, if possible.
- Remove pork from brine and discard the brining liquid. Pat the tenderloins completely dry with paper towels and let sit on the counter 30-60 minutes to bring to room temp.
- Make the Mango Salsa. Combine the diced mango, jalepeno, red onion, lime, cilantro, EVOO, salt and pepper. Stir to combine and let sit for about 30 minutes for flavors to marry.
- Preheat the oven to 375 F.
- Heat a large skillet or cast iron over medium-high heat. After pan is pre-heated, add the EVOO. Just before it starts smoking, add the tenderloins. Cook a few minutes, undisturbed on each side, rotating so each side is browned. Place in the oven, top rack, until pork temps out at 145F (approx. 15 mins.) Remove, place on a cutting board and tent with foil to let rest and keep warm.
- Cut in 1/2" slices and serve with Mango Salsa, yum!
Serve with Brussels Sprouts with Pancetta as an option.