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    Apple Brined Pork Tenderloin

    It’s no secret that brining certain protein makes for a juicer final product. Leaner meats get added moisture if brined properly. I wanted to try something different this time and instead of my standard water based concoction I went with Apple Juice. Try this one for a great new brined pork tenderloin.

    You will need:

    Pork Tenderloin – approx. 6 oz./serving
    Cold Apple Juice – enough to completely cover loins (I used 2 liters or about 2 quarts.
    Juniper Berries – I used between 6 and 8 which I crushed slightly to allow the release of natural oils.
    Table Salt – try to use non-iodized but it’s OK if you can’t find it – approx. 30 grams/liter or quart.
    Four sprigs fresh thyme.
    Pepper Corns – approx. 12 – I used my personal mixture but any peppercorn will do.

    In a nonreactive vessel add all of the ingredients and mix well to make sure all of the salt is dissolved. Clean tenderloins of any excess fat and silver skin (you can have you butcher remove the silver skin if you haven’t done this before. Add cleaned tenderloin to the brine making sure it is completely submerged, if it wants to float a little weigh it down with a clean plate. Cover the vessel with plastic wrap and put in the refrigerator for two hours – you can follow the suggested links below from Rouxbe for times and measures.

    Remove the tenderloins from the brine and discard the brine, rinse off the loin and dry thoroughly. In a skillet large enough to hold the loins sear each until you get a good crust. Transfer loins to a roasting pan and roast until done. The internal temperature should be at least 145, remove them from the oven, cover with foil and rest for 15 or 20 minutes. The temperature will rise as the pork rests. Serve with your favorite side dish/dishes.


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