Maple-Brined Pork Tenderloin Gluten Free

Maple-Brined Pork Tenderloin Gluten Free

Ingredients

  • 1. 1 teaspoon whole black peppercorns, plus freshly ground black pepper, for seasoning
  • 2. 6 whole cloves
  • 3. 4 allspice berries
  • 4. 3 juniper berries
  • 5. 1/3 cup kosher salt, plus more for seasoning
  • 6. 2 cups apple cider
  • 7. 1/2 cup pure Grade A dark amber maple syrup
  • 8. 1/3 cup Dark Brown Sugar
  • 9. 6 garlic cloves, peeled
  • 10. 6 thyme sprigs
  • 11. Four 1 1/4-pound pork tenderloins
  • 12. 1/4 cup canola oil

Directions

  1. In a medium saucepan, toast the 1 teaspoon of black peppercorns with the cloves, allspice and juniper over moderate heat until fragrant, 2 minutes.
  2. Add the 1/3 cup of salt and the apple cider, syrup, sugar, garlic and thyme to the saucepan and bring just to a simmer, stirring.
  3. Add 3 cups of cold water and pour the brine into a small roasting pan; let cool.
  4. Add the pork tenderloins, cover and refrigerate for 6 to 8 hours.
  5. Preheat the oven to 350°.
  6. Drain the pork, discarding the brine.
  7. Pat the pork dry and season lightly with salt and pepper.
  8. In a very large skillet, heat 2 tablespoons of the canola oil until shimmering.
  9. Add 2 of the pork tenderloins and cook over moderately high heat, turning, until browned all over, about 8 minutes.
  10. Transfer the pork to a rimmed baking sheet.
  11. Wipe out the skillet and repeat with the remaining 2 tablespoons of oil and 2 tenderloins.
  12. Transfer the pork to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
  13. Transfer the pork to a cutting board and let rest for 10 minutes.
  14. Slice the pork and serve.