Gluten-Free Brined Pork Tenderloins with Cranberry Rosemary Sauce
Servings: 8 servings
Calories: 349kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 349kcal | Carbohydrates: 27g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 1840mg | Potassium: 723mg | Fiber: 1g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg