Calories:
Ingredients
- 1/2 cup coarse kosher salt
- 2 quarts very hot water
- 2 quarts iced water
- 1 ½ pound pork tenderloin
- 1 tablespoon pure olive oil
- 2 apples cored and cut into 8ths
- 2 onions sliced
- 2 cloves garlic very finely chopped
- 4 sprigs thyme plus fresh leaves for garnish
- 2 tablespoons apple cider vinegar
- 1 cup homemade chicken stock or reduced fat low sodium chicken broth
- Coarse salt and freshly ground black pepper
Instructions
- Place the salt in a medium bowl. Add 2 quarts hot water and stir to combine. Add ice and cold water to make 4 quarts. Submerge the pork and cover. Set aside to brine for 30 minutes. Once brined, remove and pat dry.
- Heat the oven to 350°F. Season the pork on all sides with pepper. (And salt if you didn't first brine it.) Heat a large ovenproof skillet over medium high heat. Add the oil, turning to coat the skillet, and heat until the oil is shimmering. Add the pork and sear on all sides until browned and lightly crusted, about 5 minutes. Remove the pork to a plate. Reduce the heat to medium.
- In the same skillet add the onion and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the apples, vinegar, and chicken stock. Stir to combine. Return the tenderloin to the skillet, nestling it into the apples and onions. Scatter the thyme sprigs over and transfer to the oven. Cook until the internal temperature reaches 145°F when measured with an instant read thermometer, 15 to 20 minutes.
- Remove the tenderloin to a cutting board, preferably with a moat. Cover with foil and let rest to let the juices redistribute, about 3 minutes. Place the sliced on a warmed serving plate. Using a slotted spoon, surround the pork with the apples and onions. Taste and adjust the jus for seasoning with salt and pepper. Ladle the remaining jus into a warmed gravy boat. Garnish the pork with freshly picked thyme leaves. Serve immediately.
Notes
Think 30 minutes ahead to quickly brine the pork. It is optional if you don't have the time on a busy weeknight, but well worth it.