People, I am on a mission because I want a jacket!
The box ingredients this week are: Pork Tenderloin, Apples, and Brussels Sprouts. This is what I came up with!
Apple Juice Brined Pork Tenderloin with Apple Butter Gravy and a Potato, Brussel Sprout, and Apple Hash.
Click here for the printable recipe
- 4 cups water
- 2 cups apple juice
- 1/2 cup kosher salt
- 1/2 cup dark Brown Sugar
- 2 Bay leaves
- 1/2 tsp Herbes de Provence or Thyme
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion salt
- 2 teaspoons Chinese 5 Spice powder
- 1 teaspoon dried hot chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon dried thyme or Herbs de Provence
- 1/2 teaspoon ground cinnamon
- Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely.
- Trim the silver skin off the tenderloin. Add the tenderloin to a large Ziplock or resealable plastic container. Pour brine over all and seal.
- Leave in the brine for 2-3 hours. Remove, rinse well, pat dry, and rub both sides with about a tbsp of the jerk rub until everything is well covered.
- Roast in a 350 oven on roasting rack for about 30-45 minutes or until the tenderloin reaches an internal temperature of 145 for medium or 165 for well done.
- Let rest 10 minutes before slicing.
- Serve drizzled with Apple Butter Gravy
- 1/2 cup apple juice
- 2 Granny Smith apples, peeled and diced
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp nutmeg
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1/4 cup butter
Potato, Brussels Sprout, and Apple Hash
- 4 medium potatoes, peeled and cubed
- 15 Brussels sprouts, halved
- 1/4 cup extra virgin olive oil
- juice of 1/2 lemon
- 1 clove minced garlic
- 1/2 tsp Herbes de Provence or thyme
- 1/4 cup butter
- 2 granny smith apples, peeled and cubed
- 1 large white onion, chopped
- Cook the potatoes and brussels sprouts in boiling water 4-6 minutes until just barely tender
- Mix the lemon juice, olive oil, garlic, and Herbes de Provence together,
- Drain the potatoes and Brussels Sprouts and toss while still warm in the lemon juice mixture. Set aside and refrigerate at least an hour.
- Saute the apple, onion, potatoes and Brussels sprouts in butter in a large non stick pan over medium high heat turning often until the onions are golden and caramelized and the sprouts have begun to brown.
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