Serves a Crowd
Cider-Orange Brined Pork Tenderloin with Fruit Compote
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5 Reviews
AntoniaJames
October 28, 2011
Just a footnote on this one . . . . we had the leftover fruit compote with roast chicken a few days later. (I'd spatchcocked it and braise-roasted it in a quick oven with some onions, marinated artichoke hearts, and fresh rosemary.) The compote was the perfect complement! The leftovers from the pork roast made outrageously tasty sandwiches, too. Love this recipe!! ;o)
AntoniaJames
October 20, 2011
Love the second sentence of Step 7. I am really looking forward to making this. And eating sandwiches the next day!! ;o)
Niknud
October 15, 2011
Thanks gingerroot! Brining is so great for tenderloins because they are such a lean cut of meat and can overcook so quickly. Brining makes them a bit more forgiving. Didn't know if I'd be able to get a recipe in this week, but pulled this one out of my, uh, hat the day after returning from vacation. Glad you liked it!
gingerroot
October 14, 2011
This sounds delicious; I love the citrus with the rosemary and then the added flavor bonus of the cider brine. YUM!
Niknud
October 13, 2011
Missing steps: For some reason, steps are vanishing from my recipe. Here are the errata for the recipe in comment form - maybe this will do.....
There should be a sprig of fresh rosemary added to the brining mixture.
After step 3 of the tenderloin recipe should read: Remove the tenderloins from the brining mixture, rinse well and pat dry with papertowels.
After the missing step 4 should be the following: In a food processor, combine the rosemary leaves, garlic, tangerine zest, sea salt and fresh ground pepper. Process until a thick paste forms. Gradually add the olive oil through the feed tube and process for a few more seconds.
There should be a sprig of fresh rosemary added to the brining mixture.
After step 3 of the tenderloin recipe should read: Remove the tenderloins from the brining mixture, rinse well and pat dry with papertowels.
After the missing step 4 should be the following: In a food processor, combine the rosemary leaves, garlic, tangerine zest, sea salt and fresh ground pepper. Process until a thick paste forms. Gradually add the olive oil through the feed tube and process for a few more seconds.
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