Cider Brined Pork Tenderloin With Apple Brandy Sauce Recipe

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Servings: 8


Cost per serving $2.32 view details


  1. Prepare the brine: Combine the apple juice concentrate and water in a large stainless steel pot. Bring to a boil. Add in the kosher salt, brown sugar, pepper, and sage, stirring to dissolve. Cold the brine; chill till completely cool. Submerge the pork tenderloin in the brine, (must be in a stainless steel or possibly glass container). Cover with plastic wrap and chill at least 12 to 24 hrs.
  2. About 2 hrs before serving remove pork from brine, pat dry with paper towel. Put oil in large frying pan and heat. Brown pork tenderloin on all sides. Have oven preheated to 350 degrees. Put browned pork on pan with roasting rack and cook till 170 degrees internal temperature is reached.
  3. While meat is cooking prepare sauce:Add in minced shallots to warm frying pan in that meat was browned, stirring till soft and brown looking. Add in brandy and apple juice to warm shallots, stirring to loosen browned meat bits. Simmer till mixtures reduces by about a third. Add in pork stock and water and cook till meat is almost done, then thicken with corn starch or possibly roux.
  4. Slice meat and serve with Apple Brandy Sauce.
  5. NOTES : Read entire recipe before preparing, early preparation required.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 1003g
Recipe makes 8 servings
Calories 317  
Calories from Fat 67 21%
Total Fat 7.49g 9%
Saturated Fat 1.68g 7%
Trans Fat 0.12g  
Cholesterol 105mg 35%
Sodium 4838mg 202%
Potassium 746mg 21%
Total Carbs 19.32g 5%
Dietary Fiber 2.0g 7%
Sugars 15.65g 10%
Protein 34.45g 55%
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