Maple Brined Pork Tenderloin With Apple Jus | Wild Fork
Brine pork tenderloin in maple syrup and serve with apple, sage, and mustard seed jus for a juicy, aromatic recipe perfect for fall.
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Ingredients
- 2 Boneless Pork Tenderloins, thawed
- ¼ tsp. WFF Coarse Sea Salt
- For Pork:
- 3 Small Red Apples, sliced with skin on
- 6 Whole Sage Leaves
- 1 tsp. Mustard Seeds
- 3 Tbsp. Butter
- ¾ Cup Apple Cider
- ¼ Cup Honey
- For Brine:
- ¼ Cup Kosher Salt
- ½ Cup Maple Syrup
- 1 Qt. Apple Cider
- 1 Qt. Water
- 12 Juniper Berries or Whole Allspice
- 12 Sage Leaves, finely chopped
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