The recipe that I’m about to share with you is so easy and turned out to be an amazing flavor. We’ve had some apple cider around the house to make those delicious apple cider martinis I’ve been posting about. So, the other day I was wanting to brine a pork tenderloin in something and I thought, why not just brine it in apple cider and kosher salt. Oh my goodness, this turned out to be delicious! So much so that my mother-in-law couldn’t stop talking about it the next morning. She loves food, but rarely raves about meals like that! The tenderloin was so flavorful and tender—the idea was a definite success!
Start by brining the tenderloin overnight in apple cider and salt. The next night, remove the pork from the brine and pat it dry with paper towels. Season it with Sylva’s Kitchen Fault Line Seasoning and sear it on both sides for about two minutes a side in butter and olive oil in an oven-safe skillet (if your skillet is not oven-safe, transfer the pork to an oven-safe baking dish after searing). Next, chop up some Honey Crisp (or your favorite) apples, removing the cores, and place them in the skillet around the pork. Cook the pork and apples in a 400 degree oven for about 15-20 minutes. Then, remove it from the oven, place the pork and apples on a cutting board and tent it all with aluminum foil for 10-15 minutes to rest. While the meat is resting, it’s time to make the gravy. Place 3 tablespoons of butter in the skillet and melt it over medium heat. Once the butter is melted, add 3 tablespoons of flour, whisk it into the butter, and let it brown for a few minutes to make a roux. Then, add 2 cups of chicken broth and 1/4 cup of Marsala wine, whisk into the roux, and simmer until thickened. Slice the pork and serve with the apples, gravy and your favorite side dishes. The apples are cooked but still have a crisp to them and taste like applesauce which pairs so perfectly with pork! This is definitely a new family favorite. Enjoy!
