Rouxbe

• 3 whole pork tenderloins
• 8 cups Water
• 3/4 cup Kosher salt - can substitute with 1/3 cup table salt
• 1/4 cup brown sugar
• 15 whole black peppercorns
• 3 bay leaves
• 6 garlic cloves

To prepare the pork tenderloin, first remove the silver skin.
Next prepare the brine. Start by adding the salt and sugar to a bowl with 2 cups of hot water. Stir to dissolve. Then crush the garlic and add to the brine along with the peppercorns, bay leaves, and the remaining cold water. Then pour the brine over the pork tenderloin and place in the refrigerator for 1 1/2 to 2 hours. Remove from brine, pat dry and place in the refrigerator until ready to cook.

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• Brining Pork in Advance

• 1 tbsp unsalted Butter
• 1 tbsp olive oil
• approx. 1 tsp fresh ground black pepper

Preheat over to 375° degrees.
Place a frying pan on medium high heat and add the butter and oil. Season the pork tenderloins with freshly ground black pepper. Next add the tenderloins to the pan and cook for about 2 to 3 minutes per side, or until golden brown.
When the pork is fully browned on all sides, transfer to a baking sheet and place in a pre-heated 375 degree Fahrenheit oven for approximately 20 minutes.

• 2 medium onions
• 4 granny smith apples
• 1 cup apple cider
• 1 cup white wine
• 2 cups chicken stock
• 1/2 tsp Kosher salt
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp Water
• 1/4 cup sage
• 1 tsp olive oil (if needed)(optional)
• 1 tbsp Butter (if needed)(optional)

While the pork is cooking in the oven, peel, core and slice the onions. Next peel and wedge the apples into 1/4 inch to 1/2 inch wedges.
Add oil and butter to the same pan used for the pork, once hot, add the onions and fry for a few minutes until they start to caramelize. Then add the apple and saute for another 2 minute or until the apples also start to caramelize. Then add the white wine, apple cider, chicken stock and simmer for about 5 minutes.
To thicken the sauce, mix cornstarch and water, slowly add to the sauce, just add enough to get the desired consistency. You may not need all of the cornstarch mix or you may need a bit more.
Then add the seasoning and the butter, reduce heat to very low. You can hold this sauce in a double boiler until ready to serve. Add the chopped sage at the very end right before serving.

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• Slicing Onions
• Nonna's Chicken Stock

• fresh cracked pepper (to taste)
• 1 tbsp Butter (optional)

The pork is ready when it is still a bit pink in the middle. To test for doneness, use a meat thermometer. For medium doneness, the pork should be between 135 and 140 degrees Fahrenheit. For well done, cook the pork to 165 degrees. Let the pork rest for at least 15 minutes before slicing and plating. Slice the pork perpendicular to the grain in half inch intervals. Place about 3 slices onto each plate and pour over some of the apple sage sauce.
Serving suggestion: Soft Herb Polenta and Sauteed Green Beans

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• Soft Polenta
• Sauteed French Green Beans