Brined Pork Tenderloins with Cranberry Rosemary Sauce
If you’re starting to plan your Thanksgiving and Christmas gatherings, and you’re thinking you might want something other than turkey or ham this year, I have a simple and delicious alternative. These mouth-watering Brined Pork Tenderloins with Cranberry Rosemary Sauce are a wonderful main dish for the holiday season and are easy to prepare. The brining infuses the tenderloins with flavor and while they brine for 2-4 hours you can handle the preparations for the rest of the meal.
To make the brine, you’ll use water, maple syrup, salt, peppercorns, and rice vinegar. I used Marukan Genuine Brewed Rice Vinegar. After they brine, these cook quickly, so make sure you have everything in place, and you plan ahead on when to make these so that they don’t get cold before you serve them. Prepping holiday meals properly is all about timing! In fact, that’s probably the trickiest part. That and … dish washing!
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Gluten-Free Brined Pork Tenderloins with Cranberry Rosemary Sauce
- 2 cups water
- ½ cup Marukan Genuine Brewed Rice Vinegar
- ¼ cup pure maple syrup
- 2 tablespoons kosher or fine sea salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1½ pounds each)
- 4 sprigs fresh rosemary plus 1 teaspoon minced rosemary
- 2 tablespoons vegetable oil
- ¼ cup red wine
- 1 can whole berry cranberry sauce
- Combine the water, vinegar, maple syrup, salt, and peppercorns, stirring, until the salt dissolves. Place the pork tenderloins in a large food storage bag, add the brine, and 4 rosemary sprigs. Refrigerate for 2-4 hours. Remove from refrigerator, discard the brine, and dry off the tenderloins.
- Preheat the oven to 400°F. Pour oil into a large oven-proof skillet and heat over medium-high heat. Add the tenderloins and sear on all sides, about 5 minutes. Put in the oven and roast for 10-15 minutes or until an instant-read thermometer reaches 140°F (the pork will come up to 145°F as it rests). Transfer the tenderloins to a cutting board and cover loosely with foil. Let rest for 10 minutes.
- Place the skillet back on the stove over medium-high heat. Stir in the minced rosemary, cooking until fragrant. Add the wine and cook until reduced by half. Lower the heat to medium-low, add the cranberry sauce, and cook, stirring, until the cranberry sauce has loosened and is more liquified.
- Slice the pork and top with the cranberry sauce.
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